ITALIAN CHICKEN PARMIGIANA RECIPES

Name: Cheesy Chicken Parmigiana
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings.
Cuisine: Europe, Italian
Ingredients: 1 can (15 ounces) tomato sauce; 2 teaspoons Italian seasoning; 1/2 teaspoon garlic powder; 1 large egg; 1/4 cup seasoned bread crumbs; 3 tablespoons grated Parmesan cheese; 2 boneless skinless chicken breast halves (4 ounces each); 2 tablespoons olive oil; 2 slices part-skim mozzarella cheese; Optional: Fresh basil leaves and additional Parmesan cheese

CHEESY CHICKEN PARMIGIANA RECIPE: HOW TO MAKE IT

Cheesy Chicken Parmigiana Recipe: How to Make It image

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. —Iola Butler, Sun City, California

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 large egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
Optional: Fresh basil leaves and additional Parmesan cheese

Steps:

In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

Nutrition Facts : Calories 444 calories, FatContent 26g fat (8g saturated fat), CholesterolContent 166mg cholesterol, SodiumContent 1496mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

CHICKEN PARMIGIANA RECIPE | REE DRUMMOND | FOOD NETWORK

Chicken Parmigiana Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 cloves garlic, minced
1 whole medium onion, chopped
Salt and freshly ground black pepper
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound thin linguine
1/2 cup olive oil
2 tablespoons butter
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1 cup freshly grated Parmesan, plus more if needed
Basil chiffonade, for serving
1/2 cup all-purpose flour

Steps:

Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
Cook the linguine until al dente.
Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

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