PARMESAN CHICKEN WITHOUT BREADCRUMBS RECIPES
NO BREADING BAKED CHICKEN PARMESAN RECIPE - FOOD.COM
My family loves this recipe. I use perdue perfect portions boneless skinless breasts and ragu extra meat spaghetti sauce when making this. This is quick and easy to make. There are never any leftovers.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine parmesan cheese, parsley, basil and oregano in a baggie.
- Wash each breast with water and put in cheese mixture.
- Spray 11 x 13 pan wih olive oil cooking spray.
- Make sure each piece is coated with cheese and place each breast in pan and dump remaining cheese mixture on top.
- Cook for 20-25 minutes until chicken is done.
- Top with spaghetti sauce and then add mozzarella cheese.
- Bake unitl cheese is melted, about 5 minutes.
- Serve with a side of spaghetti, salad and garlic bread.
Nutrition Facts : Calories 365.1, FatContent 18.9, SaturatedFatContent 10.1, CholesterolContent 127, SodiumContent 823.7, CarbohydrateContent 2.6, FiberContent 0.4, SugarContent 0.6, ProteinContent 44.3
EASY BAKED CHICKEN PARMESAN (NO BREADING) RECIPE - FOOD.COM
This is the way we like our chicken parmesan -- I get rave reviews everytime I serve it and always get asked for the recipe! It is a really easy recipe -- but you do need to do some of your prep the morning (or night before) you plan to serve it. Also, to shroten time, use already prepared marinara sauce. We don't like the way it tastes, so I always make mine at home, but if you like it, I think it would be just fine. Or a lot of the time, I make a huge batch of the marinara sauce and keep it in the fridge so I have it handy for this recipe, pizza or spaghetti. So you could make it the night before and then just bring it to room temp before cooking. The list of ingredients looks long (and I guess it is) but this is a really simple dish to prepare.
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 17
Steps:
- The morning or the night before serving, combine italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.
- When ready to cook, Preheat oven to 400*F. Then mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
- Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
- Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
- When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).
- While chicken bakes, in a large non stick sauce pan, make the sauce.
- Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent.
- Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it.
- When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of mozarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional).
- Remove from oven and sprinkle with remaining parmesan cheese.
- Serve it up, I have never had anyone not finish this!
Nutrition Facts : Calories 446.8, FatContent 23.5, SaturatedFatContent 8.2, CholesterolContent 113.1, SodiumContent 2145.4, CarbohydrateContent 17.4, FiberContent 3.2, SugarContent 9.4, ProteinContent 42.6
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