MOZZARELLA-STUFFED CHICKEN PARMESAN MEATLOAF
All the classic flavors of chicken Parmesan come together in this meatloaf stuffed with gooey mozzarella cheese.
Provided by Cindy Rahe
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oven to 400°F. Spray 9x5-inch loaf pan with cooking spray.
- In 8-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onions, 3 cloves garlic and a dash of salt in oil about 5 minutes or until onions are soft and translucent. Set aside to cool.
- In large bowl, mix remaining tablespoon olive oil, the ground chicken, 1 cup bread crumbs, the milk, egg, 2 tablespoons Parmesan cheese, 2 tablespoons parsley, the salt, pepper and pepper flakes. Add onion and garlic mixture; mix well.
- Pat half of meatloaf mixture in pan. Arrange cheese planks down center of meatloaf, leaving 1/2 to 1 inch of cheese-free space around all edges. Cut cheese in half as needed to fit. Cover cheese with remaining meatloaf mixture; press around edges to seal in cheese. Spread half of the marinara sauce over top of meatloaf.
- Bake about 1 hour or until meat thermometer inserted in center of loaf reads 165°F. Cool 10 to 15 minutes. Meanwhile in 6-inch skillet, toast 1/2 cup bread crumbs, 1 clove garlic and the butter until golden. Scrape into small dish to cool slightly. Stir in 3 tablespoons Parmesan and 2 tablespoons parsley. Top meatloaf with mixture.
- Serve with remaining marinara sauce.
Nutrition Facts : Calories 350, Carbohydrate 23 g, Cholesterol 95 mg, Fat 3, Fiber 1 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 5 g, TransFat 0 g
SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA
A great way to enjoy spaghetti. Parmesan and Mozzarella deliciously complement the rotisserie chicken.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
- POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
- Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
- COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
- ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
- REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
- Serve immediately.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 45.9 g, Cholesterol 12.7 mg, Fat 9.2 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 2.7 g, Sodium 414.5 mg, Sugar 0.4 g
CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL
Make and share this Chicken Parmesan With Fresh Mozzarella and Fresh Basil recipe from Food.com.
Provided by Chef Drtybrshs
Categories Chicken
Time 50m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Mix italian bread crumbs with panko in a large dish.
- Slather each chicken breast with mayo and dredge in breadcrumbs.
- Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
- Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
- Remove chicken from oven and pour all of the sauce over the tops of the breasts.
- Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
- In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
- I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
- Once the cheese has melted and started to bubble, remove from oven.
- Top with lots of torn Fresh Basil leaves.
- Serve with pasta.
Nutrition Facts : Calories 754.7, Fat 36.1, SaturatedFat 10.5, Cholesterol 102.1, Sodium 1857.3, Carbohydrate 67.8, Fiber 4.4, Sugar 19.1, Protein 39.4
MOZZARELLA PARMESAN CHICKEN
A delicious baked chicken. This is excellent to double or triple and serve to a large crowd. I have also used thighs instead of breast meat. This dish is low in fat, but high in taste!
Provided by Jacque
Categories World Cuisine Recipes European Italian
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch baking dish, in a single layer. Cover with the celery soup and bake uncovered in the preheated oven for 40 minutes. Turn chicken pieces over and bake for another 30 minutes, until browned. Remove from oven.
- Combine the mushroom soup, water, onion, garlic and oregano and mix all together. Pour mixture over chicken. Top with mozzarella cheese slices, pushing the cheese down into the sauce. Sprinkle grated Parmesan cheese on top and bake in the preheated oven for 20 minutes more until bubbly and golden brown.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 8.7 g, Cholesterol 94.7 mg, Fat 9 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 3.6 g, Sodium 739.6 mg, Sugar 1.6 g
CHICKEN PARMESAN WITH BUFFALO MOZZARELLA RECIPE - (4.3/5)
Provided by á-27131
Number Of Ingredients 17
Steps:
- 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. 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, salt and pepper. Lower the heat, cover, and keep warm. Preheat the oven to 450 degrees F. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. 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, season with salt and pepper. 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 sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
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