THE BEST CHICKEN PARMESAN
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
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.
CHICKEN PARM PIZZA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, dried oregano, garlic powder, onion powder, paprika, flour, eggs, seasoned bread crumbs, oil, tomato sauce, mozzarella cheese, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
- Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
- In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
- Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
- Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
- Freeze for 15 minutes.
- Preheat oven to broil.
- Add oil to a large, deep pan halfway up the side to 400°F (200°C).
- Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
- Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
- Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
- Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
- Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
- Top with basil, slice, and serve.
- Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
- Enjoy!
Nutrition Facts : Calories 1264 calories, Carbohydrate 138 grams, Fat 41 grams, Fiber 8 grams, Protein 77 grams, Sugar 12 grams
CHICKEN PARMESAN PIZZA
This tasty pizza is the perfect combo-quick and easy to make, and a winner with even picky eaters. It's a handy option for a family dinner on a busy night or for the center of the table at a kids' party. -Karen Wittmeier, Parkland, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 pieces
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Remove from oven; increase oven setting to 450°., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. In a small bowl, mix marinara sauce and garlic powder; spread over dough., Cut chicken into 1-in. pieces. Top pizza with chicken and mozzarella cheese. Bake on a lower oven rack 12-15 minutes or until crust is golden brown and cheese is melted. Sprinkle with Parmesan cheese and basil. Serve with additional marinara.
Nutrition Facts : Calories 440 calories, Fat 17g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
VANNISA'S CHICKEN PARMESAN PIZZA
This is a quick and easy alternative to Chicken Parmesan that your family is sure to love. Serve over a bed of lettuce with a side of Ranch dressing. The crust is light and flaky and this combination works well together.
Provided by Vannisa R.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Unroll crescent rolls onto a square pizza or jelly roll pan.
- Spoon on desired amount of pizza sauce.
- Sprinkle lightly with garlic powder and Italian seasoning.
- Sprinkle cubed chicken evenly onto crust.
- Sprinkle cheese evenly onto pizza.
- Bake at 350 degrees until done.
- Slice along dotted lines, eat while warm with a cold glass of milk and enjoy!
Nutrition Facts : Calories 547.3, Fat 23.4, SaturatedFat 11, Cholesterol 131.5, Sodium 1138.3, Carbohydrate 38.4, Fiber 2.6, Sugar 3.5, Protein 43.4
CHICKEN PARMESAN PIZZA - NO DOUGH RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Line 2 8" cake pans with plastic wrap. In a medium bowl mix the chicken with 1 t. Italian seasoning, 1 t. salt and ½ t. each of the garlic and onion powders. Divide the chicken in half and press into the bottom of each cake pan. Cover with plastic wrap and freeze for 4 hours. Preheat the oven to 400 degrees. In a large shallow bowl, beat the eggs. Place the flour in a large shallow dish and on another plate combine the bread crumbs (both), 2 T. each of the parmesan and romano cheeses and the remaining Italian seasoning, garlic and onion powders. Coat the frozen chicken in the flour, then the egg and then the breadcrumb mixture. Repeat with the other chicken round. Heat ¼ c. olive oil in a large skillet over medium-high heat. Cook 1 chicken round for 2 minutes on each side until golden brown and transfer to a paper towel lined plate. Repeat with the other chicken round. Place about ¼ c. of marinara sauce on each chicken pizza, leaving a 1" border. Add the remaining 2 T. of each cheese to each of the chicken pizzas. Top each pizza with ½ c. of mozzarella cheese. Place each pizza on a baking sheet on top of a wire cooking rack. Bake in the oven for 15 minutes. Top with fresh basil. Slice into pizza shape wedges and serve. Notes You could also shape these into 4 rounds instead of 2 so that it's more of a personal "pizza". Instead of an 8" circle just form the patties into 4" circles.
CHICKEN PARMESAN PIZZA
I love having pizza dough stocked up in our freezer. Just throw it in the fridge in the morning and it's thawed and ready to shape for dinner in the evening. Even better is having pizza toppings ready to toss on for a quick meal. Such is the case with this pizza. As Josie suggested wen she created this chicken parmesan one night, this pizza is perfectly simple when you have leftover chicken. Combine the chicken with some marinara, mozzarella and parmesan for a delicious weeknight meal.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 45m
Yield 1 12 inch pizza, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to between 400°F to 500°F, depending on the pizza crust recipe you're using. (If using my pizza dough recipe, heat the pizza stone in the 500°F oven and allow to preheat for 30 minutes.).
- Shape the dough to a large round (about 12 to 13 inches) on top of parchment paper or a pizza peel dusted with cornmeal, or in a pizza pan if using another dough recipe. Brush the middle and edges with olive oil and sprinkle with garlic salt (optional). Spread a layer of marinara on top, then sprinkle with the chicken, mozzarella, and parmesan. Carefully transfer the pizza to the oven (on the hot stone if using my dough recipe) and bake for 12 to 15 minutes, or until the crust is golden and cheese is melted.
- Remove from the oven and let stand for 5 minutes before cutting and serving. Sprinkle with basil for garnish.
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