CHICKEN PARM INGREDIENTS RECIPES

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CHICKEN PARM LASAGNA RECIPE BY TASTY



Chicken Parm Lasagna Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, all-purpose flour, eggs, italian bread crumbs, vegetable oil, ricotta cheese, marinara sauce, lasagna noodles, shredded mozzarella cheese, shredded parmesan cheese, fresh basil

Provided by Alix Traeger

Yield 10 servings

Number Of Ingredients 13

3 chicken breasts
salt, to taste
pepper, to taste
1 cup all-purpose flour
5 eggs, divided
2 cups italian bread crumbs
vegetable oil, for frying
2 cups ricotta cheese
24 oz marinara sauce
8 lasagna noodles
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded parmesan cheese
fresh basil, to garnish

Steps:

  • Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
  • Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
  • Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
  • In a medium bowl, combine the ricotta cheese and the remaining egg.
  • Preheat the oven to 350°F (180°C).
  • Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
  • Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
  • Serve with a sprinkle of fresh basil.
  • Enjoy!

Nutrition Facts : Calories 541 calories, CarbohydrateContent 47 grams, FatContent 20 grams, FiberContent 3 grams, ProteinContent 37 grams, SugarContent 5 grams

HOW TO MAKE CHICKEN PARMESAN | CHICKEN PARMIGIANA RECIPE ...



How to Make Chicken Parmesan | Chicken Parmigiana Recipe ... 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

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 20

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.

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