PARMESAN PEPPERCORN CHICKEN RECIPES
CHICKEN PARMESAN WITH PEPPERONI RECIPE - BRYAN VIETMEIER ...
Chef Bryan Vietmeier of Seattle's Take 5 Urban Market merges two Italian-American favorites here: chicken parm and pepperoni. Italian-American Classics
Provided by Bryan Vietmeier
Total Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°. In a pie plate, beat the eggs with the milk. Spread the flour and panko in 2 separate pie plates. Season the chicken all over with salt and pepper and dust in the flour. Dip the chicken in the egg mixture and then in the panko; press to help the crumbs adhere.
- In a large skillet, heat the oil until shimmering. Add the chicken and fry over moderately high heat, turning once, until cooked through, about 7 minutes. Drain the chicken on paper towels, then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce, Parmigiano, mozzarella and pepperoni.
- Bake the chicken for about 15 minutes, until the cheese is melted and bubbling. Transfer the chicken to plates, sprinkle with the parsley and serve.
EASY CREAMY PEPPERCORN CHICKEN RECIPE | ALLRECIPES
Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice.
Provided by Linda Lewis
Categories Meat and Poultry Chicken Breast
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
- Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
Nutrition Facts : Calories 244.2 calories, CarbohydrateContent 11.3 g, CholesterolContent 68.4 mg, FatContent 8.4 g, FiberContent 0.3 g, ProteinContent 29.3 g, SaturatedFatContent 2 g, SodiumContent 910 mg, SugarContent 3.1 g
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Reviews 4.9
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- Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken. Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella. Pour chicken broth into baking dish (to help the peppers steam) and cover with foil. Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes. Garnish with parsley and more Parmesan before serving.
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