CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
CHICKEN PARMIGIANA
This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.
Provided by Candy
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
- Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g
CHICKEN PARMIGIANA
This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
- Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove.
- Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
- Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
- Serve with vegetables or salad and some pasta or potatoes, if you like.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium
BAKED CHICKEN PARMIGIANA
Spaghetti sauce mix is the secret to the flavorful breading in this chicken parmigiana recipe. Just top juicy chicken breasts with prepared sauce and mozzarella cheese. -Trisha Lange, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 1048mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.
QUICK & EASY CHICKEN PARMIGIANA
This is very easy to make and it tastes great! Originally from Southern Living. You may need to add another egg if your chicken breasts are large.
Provided by Lvs2Cook
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
- Combine bread crumbs and parmesan cheese.
- Dip chicken in beaten egg; dredge in breadcrumb mixture.
- Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
- Arrange chicken in a lightly greased 13x9 baking dish.
- Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
- Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.
Nutrition Facts : Calories 560.3, Fat 32.5, SaturatedFat 14.3, Cholesterol 188.9, Sodium 1010.7, Carbohydrate 18.9, Fiber 2.1, Sugar 6.1, Protein 46
CHEESY CHICKEN PARMIGIANA
My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
HOMEMADE CHICKEN PARMIGIANA
I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!
Provided by Jules203
Categories World Cuisine Recipes European Italian
Time 50m
Yield 3
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
- Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
- To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g
CLASSIC CHICKEN PARMIGIANA
Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
- To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
- Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.
Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
CHICKEN PARMIGIANA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
- Cook the linguine until al dente.
- Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
- Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
- Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
- Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
- Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
- Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.
CHICKEN PARMIGIANA
This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 23g protein.
MY CHICKEN PARMIGIANA WITH HOMEMADE PASTA SAUCE
This is my version of chicken parmigiana. The sweet sauce is what sends this recipe over the top although the chicken parmigiana is excellent as well! I developed this sauce after tasting various versions of my Italian friends' sauces and getting their recipes. My family likes a sweet sauce so if you don't like it sweet, just omit the sugar. I do recommend that you add a little sugar, though, to remove some of the acidity taste from the sauce. Quite frankly, if you don't like a sweet sauce, though, you might be better off trying another recipe because that is why I developed this version. I usually let the sauce simmer for most of the day until I am ready to make the chicken parmigiana. However, the sauce can be ready as fast as an hour if you need it to be. But the longer the sauce simmers, the more delicious and thick it will be! This recipe does make more sauce than is needed for the chicken parmigiana and the side of spaghetti or angel hair, but I just freeze the remaining sauce and use it for another time. This is also the basic recipe I use to serve over any type of pasta. I even use it on pizza!
Provided by CookingONTheSide
Categories Chicken Breast
Time 4h30m
Yield 5 serving(s)
Number Of Ingredients 24
Steps:
- Pasta Sauce:.
- In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
- Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
- Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
- Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
- Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
- Prepare chicken parmigiana:.
- Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
- Dip chicken into egg mixture, then into bread crumbs.
- Heat oil until very hot and brown chicken on both sides.
- Remove chicken to shallow baking dish and pour excess oil from pan.
- Pour sauce over chicken and sprinkle with parmesan cheese.
- Cover and bake 30 minutes at 350 degrees F.
- Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
- Serve with a side of angel hair pasta topped with the spaghetti sauce.
CHICKEN OR VEAL PARMIGIANA
A hard grating cheese is a must when it comes to the breading mixture for this chicken or veal Parmigiana, but Parmesan isn't the only option-we like a salty, robust Pecorino Romano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Bread and fry the cutlets: Combine breadcrumbs, Pecorino Romano, 1/2 teaspoon salt, and some pepper. Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge cutlets in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to coat. Let stand for 30 minutes.
- Heat oil in large straight-sided skillet over medium-high heat. (Oil is ready when a breadcrumb sizzles when dropped in.) Working in batches, fry cutlets until golden, 3 to 4 minutes per side. Transfer to a paper-towel-lined baking sheet. (If oil gets too dirty, discard, and heat an additional 1/4 cup.)
- Assemble the dish: Preheat oven to 375 degrees. Spread 3/4 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange a single layer of cutlets on top. Top with 1 cup sauce, covering each piece. Sprinkle with mozzarella and Pecorino Romano. Cover with foil. Bake until bubbling, about 10 minutes. Uncover; bake until cheese melts, about 2 minutes more.
PROGRESSO SKILLET CHICKEN PARMIGIANA
I have slimmed down the original version of this meal. It is now leaner, but still delicious and fairly fast to make for the mom on the go!
Provided by Layla Noel
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 1 tablespoon of oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer.
- Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
- In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center.
- Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.
CHICKEN PARMIGIANA
Steps:
- Preheat the oven to 350 degrees F.
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
- Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
OLIVE GARDEN STUFFED CHICKEN PARMIGIANA
Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sheet...be sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :)
Provided by kiwidutch
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
- Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
- Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
- Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
- Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
- Turn chicken and bake another 15 to 20 minutes.
- While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
- Before serving, top with grated, fresh Parmesan cheese, if desired.
CHICKEN PARMIGIANA
Make and share this Chicken Parmigiana recipe from Food.com.
Provided by meedeeter
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In 2-quart shallow baking dish arrange patties. Top each with 1/4 cup pasta sauce. Sprinkle with Parmesan and mozzarella cheese.
- Bake at 400°F for 15 minutes or until chicken is hot and cheese is melted.
- Heat remaining sauce until hot. Serve sauce with chicken and spaghetti.
ITALIAN CHICKEN PARMIGIANA
Steps:
- Hammer chicken lightly until 1/3-inch thick. Mix egg, pepper and salt. After you dipped the chicken breast in egg mixture you then roll it in bread crumbs. Heat oil in a skillet until it is hot. Brown chicken (both sides). Place chicken into a shallow baking dish. Pour away remaining oil from skillet. Mix tomato sauce, garlic and basil in a frying pan. Bring to a boil and let it simmer for 10 minutes. Stir in butter or margarine. Pour sauce over chicken. Scatter parmigiana /Parmesan cheese over sauce; cover dish and bake at 350 degrees for half an hour (30 minutes). Put mozzarella slices on chicken and bake until cheese is melted (approx. 10 minutes). If you do not have Italian flavored bread crumbs, you can use for this italian chicke recipe regular bread crumbs with 1 teaspoon Italian seasoning crumbed and mixed in.
GRILLED CHICKEN CUTLET PARMIGIANA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.
- Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
- Preheat the broiler to high.
- Layer the chicken with fire roasted sauce in a flameproof casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.
CHICKEN PARMIGIANA (COURTESY OF BOBBY FLAY)
This is some of the best Chicken Parm I've ever made/had. I sometimes use italian breadcrumbs if I don't have panko...it's just as yummy. Enjoy!
Provided by Kate DeMello
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
- Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
- Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Nutrition Facts : Calories 1525.7, Fat 93.2, SaturatedFat 26.1, Cholesterol 356.8, Sodium 2054.4, Carbohydrate 96.3, Fiber 6, Sugar 10.1, Protein 74.2
SKILLET CHICKEN PARMIGIANA
Breaded chicken topped with spaghetti sauce has mass appeal. Take it to the table in less than 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, beat egg. Dip chicken into egg, then coat with bread crumb mixture.
- In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 140 mg, Fiber 2 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg
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