Best Cooking Light Magazines Chicken Parmesan Recipes

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OVEN-FRIED CHICKEN PARMESAN (COOKING LIGHT)



Oven-Fried Chicken Parmesan (Cooking Light) image

Make and share this Oven-Fried Chicken Parmesan (Cooking Light) recipe from Food.com.

Provided by Chef by Chance

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko breadcrumbs
4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup tomato-basil pasta sauce
1/2 cup parmigiano-reggiano cheese, grated
3/4 cup part-skim mozzarella cheese, shredded

Steps:

  • Preheat oven to 450°.
  • Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
  • Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes.
  • Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
  • Bake 6 minutes or until chicken is done.

Nutrition Facts : Calories 536.8, Fat 20.3, SaturatedFat 7.9, Cholesterol 133.1, Sodium 1015, Carbohydrate 25.8, Fiber 1.3, Sugar 4.7, Protein 59.3

LIGHTER CHICKEN PARMESAN



Lighter Chicken Parmesan image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 11

One 24-ounce jar good-quality marinara sauce
1 tablespoon balsamic vinegar
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
2 large egg whites, lightly beaten
1 1/2 pounds chicken tenders
12 ounces whole-wheat angel hair pasta
1 tablespoon olive oil
1/2 cup shredded fresh mozzarella

Steps:

  • Preheat the broiler to medium. Bring a large pot of water to a boil.
  • Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
  • Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
  • Add the pasta to the boiling water and cook according to the package instructions.
  • Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
  • Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

CHAMPION CHICKEN PARMESAN



Champion Chicken Parmesan image

Make and share this Champion Chicken Parmesan recipe from Food.com.

Provided by LMillerRN

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

1 ounce sun-dried tomato, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups chopped red bell peppers
1 cup chopped onion
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/4 teaspoon black pepper
4 (4 ounce) boneless skinless chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
cooking spray
1 cup shredded part-skim mozzarella cheese
3 cups hot cooked linguine (about 6 ounces uncooked pasta)

Steps:

  • To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes.
  • Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes. Stir in canned tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.
  • Preheat oven to 350°.
  • To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, Parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden. Arrange in a 13 x 9-inch baking dish coated with cooking spray. Pour the tomato sauce over the chicken. Sprinkle with mozzarella. Bake at 350° for 15 minutes. Serve over linguine.

Nutrition Facts : Calories 646.8, Fat 18.6, SaturatedFat 8.2, Cholesterol 107.6, Sodium 1137.3, Carbohydrate 66.7, Fiber 8.2, Sugar 16.6, Protein 54.1

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

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