MAYO PARM CHEESE CHICKEN RECIPES

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BEST MOZZ-STUFFED CHICKEN PARM RECIPE - HOW TO ... - DELISH



Best Mozz-Stuffed Chicken Parm Recipe - How to ... - Delish image

Make chicken parm even better with this recipe from Delish.com.

Provided by Lauren Miyashiro

Categories     dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

1 lb.

boneless skinless chicken breasts

8 oz.

fresh mozzarella

Kosher salt

Freshly ground black pepper

1 c.

all-purpose flour

3

Eggs, beaten

1 c.

panko bread crumbs

1 tsp.

dried oregano

1/2 tsp.

garlic powder

1/2 c.

freshly grated Parmesan, divided

Olive oil, for frying

2 c.

marinara

1/4 c.

thinly sliced basil

2 tbsp.

chopped parsley

Steps:

  • Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper. Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt. Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated. In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken. Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.

BEST CHICKEN PARM SLIDERS - HOW TO MAKE CHICKEN ... - DELISH



Best Chicken Parm Sliders - How to Make Chicken ... - Delish image

Check out this easy recipe for chicken parm sliders from Delish.com.

Provided by Lauren Miyashiro

Categories     nut-free    easy chicken    feed a crowd    tailgate    appetizers    dinner    poultry

Total Time 45 minutes

Prep Time 0S

Cook Time 0S

Yield 6 servings

Number Of Ingredients 8

1 1/2 lb.

fresh or frozen breaded chicken

12

slider buns

2 c.

marinara

2 c.

shredded mozzarella

1/2 c.

freshly grated Parmesan

1/4 c.

melted butter

1/2 tsp.

garlic powder

1 tbsp.

freshly chopped parsley

Steps:

  • Prepare chicken according to package instructions. Transfer chicken to a cutting board and cut into slider-size pieces. On a large baking sheet, lay bottom halves of slider buns. Top with a thin layer of marinara, cooked chicken, mozzarella and Parmesan. Top with remaining slider bun halves. In a small bowl, stir together melted butter, garlic powder, and parsley. Brush bun tops with butter mixture and bake until cheese is melty and sliders warmed through, 15 minutes.

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  • Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
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Make chicken parm even better with this recipe from Delish.com.
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  • Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper. Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt. Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated. In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken. Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.
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Check out this easy recipe for chicken parm sliders from Delish.com.
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Reviews 3
Total Time 45 minutes
Category nut-free, easy chicken, feed a crowd, tailgate, appetizers, dinner, poultry
Cuisine American
  • Prepare chicken according to package instructions. Transfer chicken to a cutting board and cut into slider-size pieces. On a large baking sheet, lay bottom halves of slider buns. Top with a thin layer of marinara, cooked chicken, mozzarella and Parmesan. Top with remaining slider bun halves. In a small bowl, stir together melted butter, garlic powder, and parsley. Brush bun tops with butter mixture and bake until cheese is melty and sliders warmed through, 15 minutes.
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See details


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This is one of the go-to dishes I make for my family of six.
From thepioneerwoman.com
Reviews 5
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  • Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
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First, salt and pepper the chicken breasts, then sprinkle the breasts with herbs de provence (or whatever herbs you use) before brushing on the mayo. (If you sprinkle on the herbs after coating in panko, they get lost.) Add 1 tsp of dijon mustard and 1/4 tsp or so of garlic powder to the mayo/parm …
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