DOUBLE DIPPED CHICKEN PARMESAN
This is an easy but delish recipe for Chicken Parm - It's modified from a recipe on Food Network. Pounding the chicken makes a difference, so don't skip that step, please!
Provided by A la Carte
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch.
- Place the eggs in a large bowl and whisk with salt and pepper.
- Place the bread crumbs in a large bowl and mix with the parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
- Pre-heat the oven to 350°F
- Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
- In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
- Remove the chicken and place in a large baking dish (glass). Divide the tomatoe sauce and spread evenly over each chicken breast.
- Sprinkle each chicken breast evenly with the mozzarella cheese.
- Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.
Nutrition Facts : Calories 801.1, Fat 44.4, SaturatedFat 13.8, Cholesterol 312.6, Sodium 1575.3, Carbohydrate 42.5, Fiber 2.9, Sugar 4.2, Protein 55.3
DOUBLE-DIPPER EGG LUNCH
Enjoy hard cooked eggs with two types of dippers for lunch - ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Place 2 eggs in each of 2 resealable food storage plastic bags. Divide cracker crumbs into 2 small plastic containers with lids. If necessary, divide salad dressing into 2 small plastic containers with lids. Pack in 2 insulated lunch bags with ice packs.
- At lunch time, dip eggs in salad dressing, then in cracker crumbs.
Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 430 mg, Fat 4, Fiber 0 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 4 g
DOUBLE-DIPPED CHICKEN PARMESAN
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
- In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
- Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
- Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
- Serve hot, and sprinkle with parsley, if using.
- Linguine with Olive Oil:
- In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
- Sauteed Broccoli Rabe:
- Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
- Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love