chicken parmesan, looking for these recipes? check this for 6 best chicken parmesan: Chicken parmesan , Chicken Parmesan , Chicken Parmesan , Chicken Parmesan , Chicken Parmesan Meatballs , Chicken Parmesan
Recipe by: JazzyJonesy
Italian bread crumbs
Prepare 3 bowls- flour and pepper in one, egg beat with a little water in another, and Parmesan and bread crumbs in that last. You want enough to completely cover the chicken.
Cut the breast into portion sizes.
Put chicken in flour-> egg-> bread crumbs-> egg -> bread crumbs.
Once all chicken is covered put in lightly greased pan and cover with foil.
Bake at 400 for 15 minutes then take out and flip chicken over. Bake still covered for additional 10 minutes.
Take out and check to ensure chicken is cooked. If it is take off foil and bake for 2-3 minutes to allow bread crumbs to get a little crispy.
Add red sauce and mozzarella cheese to the top. Put in oven until cheese is melted about 5 minutes.
Serve with pasta and garlic bread.
Recipe by: Chef Nena
1 small box of spaghetti noodles
1 tsp oil
1 jar spaghetti sauce
1/3 tsp minced garlic
1 tablespoon sugar
1/2 tsp onion powder
1-8 ounce bag of mozzarella
1 cup parmesan cheese
1 cup Colby jack cheese
2 boneless skinless chicken breasts
Prepare chicken breasts (see fried chicken recipe I posted)
Bring water to a boil with oil and add noodles. Cook until tender.
Mix noodles with minced garlic, onion powder, sugar and spaghetti sauce.
Put spaghetti on a large serving tray or baking dish and top with shredded Colby jack. Top with chicken breasts and mozzarella cheese then sprinkle with parmesan cheese.
Recipe by: Plain Jane
4 boneless, skinless chicken breasts
2 cups bread crumbs (I use Panko)
2 cups all purpose flour
to taste italian seasoning
to taste season salt
to taste pepper
1 log fresh mozzarella
1 container fresh grated parmesan
Pasta sauce of your choosing
Half a package spaghetti or fetuccine, whichever you prefer
Preheat your oven to 350 degrees. Cook pasta as per package instructions.
Get a meat mallet, place the chicken breasts in a freezer bag and beat them until they’re thinned out, (can also be done with a spatula or pasta server if you don’t have a mallet). Then remove them from the bag and cut them in half.
In a glass baking dish, spray with cooking spray then add the pasta sauce to cover the bottom.
Get your breading ready. Crack eggs into a bowl, spread flour on one plate and bread crumbs on another. Heat enough olive oil to cover the bottom of a large skillet on medium-high.
Coat each piece of chicken in this order: flour, egg, bread crumbs. Sprinkle seasoned salt, pepper and Italian seasoning on each side then add to skillet and brown on each side until slightly crispy.
Add the chicken to the baking dish.
Pour more sauce on top of the chicken, as much as you desire.
Sprinkle the fresh grated parmesan all over the top. Slice the mozzarella and put one slice on top of each breast. Sprinkle on a little more parmesan after adding the mozzarella. (You can never have too much cheese!)
Bake at 350 degrees for 25-35 minutes.
Serve over the prepared noodles with a side salad and garlic toast. Enjoy!!
Recipe by: Christina
1 lb. boneless skinless chicken breasts
1 cup milk (buttermilk or regular)
1 large egg, beaten
1 cup classic breadcrumbs
1/2 cup panko breadcrumbs
1/2 tsp. each garlic powder, onion powder, pepper
1/4 tsp. salt
Marinara Sauce :
1 tbsp. olive oil
1/2 cup yellow onion, diced
1 clove garlic, minced
1 can (15 oz.) unsalted tomato sauce
1 can (14.5 oz.) unsalted diced tomato
1/2 tsp. Italian seasoning
1/4 tsp. each salt and pepper
Alfredo Sauce :
1 cup heavy cream
4 tbsp. unsalted butter, cut into small cubes
2 tbsp. block style cream cheese, cut into small cubes
1 clove garlic, minced
1/2 tsp. Italian seasoning
1/8 tsp. each salt and pepper
1/2 cup freshly shredded parmesan cheese
2 tbsp. milk (may or may not need)
1/2 box (8 oz.) spaghetti noodles
1/2 cup freshly shredded parmesan cheese
1/2 cup freshly shredded mozzarella cheese
Freshly chopped parsley (optional for garnish)
Preheat the oven to 375°F. Line a baking pan with foil. We like to place a greased wire rack on top of the pan (this will help to keep the chicken crispier) but if you don’t have a wire rack, then just grease the foil and set the pan aside.
Start by preparing the chicken. We usually butterfly two larger chicken breasts and that’s enough for my family of 4. Place the chicken in either a gallon size Ziploc bag or a large Tupperware and add the milk and beaten egg. Place this in the fridge while you prepare the marinara sauce.
For the marinara, heat the olive oil in a medium pot over medium heat. Once it’s hot, add the onion and cook, stirring occasionally, for 3-5 minutes, until it starts to soften. Add the garlic and cook until fragrant, about a minute or so more. Then add the tomato sauce, diced tomatoes, italian seasoning, salt, pepper and sugar. Once it all comes to a low boil, reduce the heat to med-low and let this simmer while you prepare the rest of the meal.
Back to the chicken…in a separate gallon size Ziploc bag or in a large shallow bowl, combine the breadcrumbs, panko, garlic powder, onion powder, pepper and salt. Remove the chicken from the milk/egg mixture, let the excess drip off, then coat the chicken in the seasoned breadcrumb mixture. Place each coated piece on the greased wire rack (if using) or just on the prepared pan (if not using a wire rack). Place in the oven and cook until the chicken reaches an internal temperature of 165°F.
While the chicken cooks, get a large pot of water over high heat for the spaghetti. Once it comes to a boil, cook the spaghetti according to package directions and drain. Also once it comes to a boil, begin the next step as well. If you still have a little time before everything else is ready, then toss the drained spaghetti lightly in olive oil so it doesn’t stick together, then set it aside. I like to just place it back into the pot it was cooked in with a lid over the top to keep it hot.
One of the last steps is to prepare the Alfredo sauce. Start this when your chicken has about 15 or so minutes left. Place the cream, butter and cream cheese in a large (preferably non-stick) skillet over medium heat. Whisk often until everything is melted and smooth. Then whisk in the garlic, Italian seasoning, salt, pepper and parmesan cheese. If it’s too thick, whisk in the additional milk to loosen it up a bit. Once the cheese has melted and incorporated, let this simmer for 5 or so minutes.
If your timing is good, then you’ll have everything going simultaneously while the chicken is finishing up. At this point, taste your marinara and add any additional seasonings you think it needs. Almost done! Change
Once the chicken is completely cooked through, turn off the oven, remove the chicken from the oven and spoon a generous amount of marinara over the top. Sprinkle with some of the freshly shredded parmesan and mozzarella cheeses. Then return the pan to the oven. The heat will melt the cheeses in just a few minutes. Change
Toss the spaghetti with the Alfredo sauce. Divide the pasta evenly among everyones plates. Then spoon a bit of marinara over everyone’s portion of pasta. Slice up the chicken and serve it to the side of the pasta. Sprinkle with any remaining cheese you have and garnish with some parsley.
Finally finished! Serve immediately and congratulate yourself on preparing this beast of a meal. But most importantly, enjoy it! Change
Chicken Parmesan Meatballs
Recipe by: angie03772
1 lb. ground chicken
1/2 cup grated Parmesan cheese
1/2 cup Panko breadcrumbs (and about 3/4 cup more breadcrumbs for rolling later)
1 teaspoon garlic powder
1 teaspoon Italian seasonings
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1/4 cup olive oil, divided
1 (26 ounce) jar marinara sauce
1/2 cup shredded mozzarella
2 tablespoons basil, torn (optional)
In a large bowl, mix together the chicken, egg, Parmesan cheese, breadcrumbs, garlic powder, Italian seasonings, salt, pepper and red pepper. Roll into 1 1/2 inch balls.
Heat 2 tablespoons oil in a large oven-safe skillet over medium heat. Roll half of the meatballs in Panko breadcrumbs and brown them on each side in the oil. Add more oil if needed as you go. Remove from the pan and set aside. Wipe out any Panko breadcrumbs and heat the remaining 2 tablespoons of olive oil over medium heat. Roll the remaining meatballs in Panko breadcrumbs and brown on each side. Remove from pan.
Preheat oven to 350 degrees. Pour the marinara sauce in the oven-safe skillet(or any baking dish wii do) and place the meatballs on top of the sauce. Bake meatballs for 20 minutes sprinkling the mozzarella on top for the last 5 minutes of baking. Garnish with basil and serve over pasta.
Recipe by: SherryRandall
3 Skinless boneless chicken breasts, butterflied and pounded
2 cups cracker crumbs, I gathered all my odds and ends of every cracker I had and beat them in a ziplock bag with a rolling pin, or use a food processor
1 cup grated Parmesan cheese
to taste Salt, pepper, onion and garlic powders, Italian seasoning
2 eggs, beaten with a splash of water
1 cup flour
1/2 lb grated Monterrey Jack cheese, I grate my own
1 jar your fave marinara or make your own
Enough olive oil to coat the bottom of large skillet
Build a breading station. In one shallow dish put the flour. In another shallow dish put your beaten eggs and water, and in the third dish put the cracker crumbs, Parmesan, and spices. Combine with a fork. Start with flour. Flour the chicken. Pat off the excess. Dip it in the egg mixture and let the excess drip off then into your cracker crumb mixture. Thoroughly coat them and set them on a plate. I do 2 at a time in batches. Change
Pan fry the chicken pieces til done. At this point I put the cooked chicken in a 200 degree oven to stay warm on a cookie sheet covered in parchment. Change Change Change
When they’re all done leave them in the oven til you’ve pulled your meal together. When ready to eat, crank oven to 400, spoon marinara over each filet and top with cheese and bake til melted, about 10 mins. Eat up!