MAKE-AHEAD FREEZER CHICKEN PARMESAN RECIPE | ALLRECIPES
My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.
Provided by Cari Sultanik
Categories World Cuisine European Italian
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Pound chicken breasts to 1/2-inch thickness or less.
- Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
- Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
- To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.
Nutrition Facts : Calories 258.9 calories, CarbohydrateContent 10.7 g, CholesterolContent 126.9 mg, FatContent 8.7 g, FiberContent 1.3 g, ProteinContent 33.3 g, SaturatedFatContent 3.9 g, SodiumContent 602.6 mg, SugarContent 3.2 g
CHICKEN WITH HEADS OF NEW GARLIC RECIPE - NYT COOKING
This is a seasonal variant of a classic French dish, chicken fricasseed with 40 cloves of garlic, made with the new garlic available in farmer’s markets in early summer. You can certainly make it with whatever garlic you have on hand — the bulbs cook slowly and lose their pungency in the process, becoming sweet and unctuous — but it is sensational with young garlic: bright and deep at once, fragrant and magical spread on bread. It is one of the great summertime dinners, whenever you make it.
Provided by David Tanis
Total Time 1 hours 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- With a sharp knife, remove back bone from chicken. Cut chicken into 4 pieces: 2 legs with thighs attached, and the breast split lengthwise, wings attached. (Reserve back bone, giblets and extraneous chicken fat for another use.) Season chicken pieces generously with salt and pepper and set aside.
- Heat oven to 375 degrees. Melt butter in a Dutch oven or enameled pot with lid over medium-high heat. Add onion and cook briskly, stirring occasionally, until nicely browned, 5 to 8 minutes. Meanwhile, cut stalk and roots from garlic heads and trim off one layer from each head’s tough exterior. Cut heads in half, top to bottom. Add garlic to onions, season with salt and pepper, and stir to coat. Place thyme sprigs on onion mixture, then add chicken pieces in one layer. Add wine and 1 cup water and bring to a simmer.
- Cover pot and transfer to oven. Bake for 35 minutes, covered. Remove lid and bake for 10 minutes, or until chicken has browned and juices at thigh run clear when probed with paring knife. Let it rest off heat for 10 to 15 minutes. (If desired, cut breasts in half and divide thigh from drumstick with a sharp knife.)
- Serve each guest a piece of chicken and several garlic halves. Spoon pan juices over everything. Sprinkle with chopped parsley or basil if desired.
Nutrition Facts : @context http//schema.org, Calories 501, UnsaturatedFatContent 16 grams, CarbohydrateContent 25 grams, FatContent 27 grams, FiberContent 3 grams, ProteinContent 33 grams, SaturatedFatContent 9 grams, SodiumContent 908 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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