Best Tiffanys Chicken Parmigiana Recipes

CHICKEN PARMIGIANA

Chicken Parmigiana image

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

Ingredients

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

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 TIFFANY

Chicken Tiffany image

Make and share this Chicken Tiffany recipe from Food.com.

Provided by seahorse73

Categories Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces cream cheese (or other cheese if desired)
2 teaspoons chopped garlic
salt & freshly ground black pepper
4 teaspoons chopped fresh basil leaves
4 teaspoons chopped fresh oregano
2 (8 ounce) chicken breasts
4 ounces butter, melted
4 ounces bearnaise sauce
flour, for dusting
2 eggs
2 tablespoons milk
Japanese-style bread crumbs, for breading (Panko)

Steps:

Preheat the oven to 350 degrees F.
Mix together the filling ingredients and set aside.
Remove the excess fat and rib meat on chicken breast.
Lightly and evenly pound chicken breast to 3/8-inch thickness.
Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast.
Fold the chicken in 1/2 and tuck in corners.
In a bowl, beat together the egg and milk to make an egg wash.
Lightly dust the chicken in flour and shake off excess flour.
Dip chicken in egg mix, shaking off excess.
Coat the chicken in Japanese bread crumbs.
Place on a baking pan and lightly drizzle with butter.
Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F.
Remove from the oven and place on serving dish.
Top with bearnaise sauce.

Nutrition Facts : Calories 1093.5, Fat 92.7, SaturatedFat 49.6, Cholesterol 543.1, Sodium 715.9, Carbohydrate 6, Fiber 1.7, Sugar 0.7, Protein 59.5

CHICKEN PARMIGIANA

Chicken Parmigiana image

Provided by Tyler Florence

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

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.

CHICKEN TIFFANY

Chicken Tiffany image

Provided by Food Network

Categories main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 12

Ingredients

2 ounces cream cheese (or other cheese if desired)
1 teaspoon chopped garlic
Salt and freshly ground black pepper
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
1 (8-ounce) chicken breast
2 ounces butter, melted
2 ounces bearnaise sauce
Flour, for dusting
1 egg
1 tablespoon milk
Japanese bread crumbs (Panko), for breading

Steps:

Preheat the oven to 350 degrees F.
Mix together the filling ingredients and set aside.
Remove the excess fat and rib meat on chicken breast. Lightly and evenly pound chicken breast to 3/8-inch thickness.
Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast. Fold the chicken in 1/2 and tuck in corners.
In a bowl, beat together the egg and milk to make an egg wash. Lightly dust the chicken in flour and shake off excess flour. Dip chicken in egg mix, shaking off excess. Coat the chicken in Japanese bread crumbs. Place on a baking pan and lightly drizzle with butter. Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F. Remove from the oven and place on serving dish. Top with bearnaise sauce.