Best Easy Chicken Parmigiana Recipes

QUICK & EASY CHICKEN PARMIGIANA

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.

EASY, AUTHENTIC TASTING CHICKEN PARMESAN (PARMIGIANA)

Steps:

• Combine eggs, milk, salt and pepper in a shallow bowl or pie plate.
• Combine bread crumbs and parmesan cheese in a shallow bowl, plate or pie plate.
• Dip each chicken cutlet in egg mixture and then coat completely with bread crumb mixture.
• Heat half inch of oil in a pan over med-high heat.
• Fry each cutlet and turn over when golden brown.
• Heat oven to 400 degrees.
• When cutlets are crispy and golden on both side and juices run clear, place them on a baking sheet.
• Place a slice of provolone cheese on top of each cutlet and place in the oven.
• In the meantime, heat sauce in the microwave or on the stove top.
• When cheese is melted, remove cutlets from oven and spoon some sauce nicely over each one.
• Sprinkle with grated parmesan cheese.
• Serve with your favorite pasta and remaining sauce.

EASY CHICKEN PARMIGIANA

Steps:

• Mix together parmesan cheese, bread crumbs, garlic powder, salt, and pepper to taste.
• Set aside.
• Dip chicken into beaten egg, then in bread crumb mixture and coat well.
• Brown coated chicken on both sides in heated oil. Heat spaghetti sauce.
• Place a thin layer of sauce on bottom of casserole dish with part of the sauce, then place browned chicken on the sauce and spoon a little sauce on each chicken breast. Reserve remaining sauce for spaghetti.
• Cover and bake in a 325°F oven for 30 minutes.
• Remove from oven and top with mozzarella cheese, place back in oven for another 10-15 minutes.
• Serve with spaghetti and additional sauce.
• This recipe was edited according to the review.

EASY QUORN CHICKEN PARMIGIANA

Steps:

• Preheat the oven to 200 degrees celsius. Put the potatoes in the pot and leave for 10 minutes to boil until softened.
• Warm the quorn chicken until warm and soft and then add the passata sauce. Whilst that is heating up, add a handful of the grated mozzarella and sprinkle the salt and parsley until into the pot and stir until it has melted.
• Once the sauce has heated up, add the sauce to a casserole dish and top with a few slices of mozzarella, breadcrumbs and grated mozzarella and put in the oven for 5-10 minutes or until the cheese has melted and turned golden brown.
• Serve. You can also serve it with pasta as an alternative.

EASY CHICKEN PARMIGIANA

Steps:

• Preheat oven to 375°F. Pour pasta sauce into 13x9-inch baking dish; set aside.
• Mix 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over pasta sauce in baking dish.
• Bake 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.

EASY CHICKEN PARMIGIANA

Steps:

• 1. Cook penne to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, in shallow bowl, combine cheese and bread crumbs mix well. Coat chicken breast halves with cheese mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken cook 3 to 5 minutes on each side or until browned.3. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low cover and simmer 12 to 15 minutes or until chicken is fork-tender and juices run clear, stirring and turning chicken occasionally. Serve chicken mixture with penne. Sprinkle with olives.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 430 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 3 g 15% * Cholesterol: 80 mg 27% * Sodium: 800 mg 33% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 37 g * Vitamin A: 10% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 2 Starch, 2 Vegetable, 4 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 2 Vegetable, 4 Very Lean Meat, 1 1/2 Fat