CHICKEN PARM CUPS RECIPES
CHICKEN PARMESAN WONTON CUPS RECIPE | SIDECHEF
The flavors of chicken Parmesan are all there, the breading, the sauce, the cheese, and the chicken. The seasonings are just right and the crunchiness of the baked wonton cups just makes it seem like you are eating bread sticks with your meal. This recipe is a keeper. Perfect for Super Bowl game day or any party.
Provided by The Sweet Chick
Categories Kid-Friendly Easy Nut-Free Shellfish-Free Egg-Free Soy-Free Oven Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free
Total Time 3600S
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (18 degrees C).
- Line two 24 cavity greased mini muffin tins with the wraps from the Wonton Wrappers (1), pressing down gently to mold the shape. Bake 7 minutes, then remove from oven.
- Set baked wonton wrappers aside. In a medium skillet over medium heat, warm Vegetable Oil (2 teaspoon) for 1-2 minutes.
- Season Chicken Cutlet (1 pound) on both sides with Salt and Pepper (to taste), Italian Seasoning (1 teaspoon), Dried Basil (1 teaspoon), and Dried Minced Garlic (1/2 teaspoon). Add chicken to the pan and cook thoroughly, about 5-6 minutes per side.
- When fully cooked, remove chicken from the pan and set aside to cool. Chop Fresh Mozzarella Cheese Ball (6 ounce) and chicken into small cubes. In a medium bowl, mix together chicken, Pasta Sauce (1 cup), and Parmesan Cheese (1/2 cup) until thoroughly combined.
- With a spoon, evenly distribute the chicken mixture and the cubes of fresh mozarella into each wonton cup. Sprinkle each evenly with Seasoned Panko Breadcrumbs (1/2 cup).
- Bake for 10 minutes, or until cheese melts. Remove from oven and let cool slightly before carefully removing from muffin tin. Top with Fresh Basil (to taste), if desired, and serve warm.
Nutrition Facts : Calories 11 calories, ProteinContent 1.2 g, FatContent 0.5 g, CarbohydrateContent 0.4 g, FiberContent 0.0 g, SodiumContent 24.6 mg, SaturatedFatContent 0.3 g, CholesterolContent 3.3 mg, SugarContent 0.1 g, TransFatContent 0.0 g, UnsaturatedFatContent 0.1 g
CHICKEN PARMESAN RECIPE | ALLRECIPES
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories Main Dishes Chicken Parmesan
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, CarbohydrateContent 24.8 g, CholesterolContent 186.7 mg, FatContent 24.9 g, FiberContent 0.6 g, ProteinContent 42.1 g, SaturatedFatContent 9.1 g, SodiumContent 840.3 mg, SugarContent 1.7 g
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