CHICKEN PARMIGIANA RECIPE - BBC GOOD FOOD
This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates
Provided by Good Food team
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
- Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove.
- Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
- Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
- Serve with vegetables or salad and some pasta or potatoes, if you like.
Nutrition Facts : Calories 327 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.31 milligram of sodium
CLASSIC CHICKEN PARMIGIANA RECIPE - BBC GOOD FOOD
Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Provided by Barney Desmazery
Categories Dinner
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
- To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
- Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they’re from the freezer, until the mozzarella is melted and bubbling, then serve.
Nutrition Facts : Calories 405 calories, FatContent 20 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 27 grams protein, SodiumContent 0.4 milligram of sodium
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CHICKEN PARMIGIANA RECIPE | TYLER FLORENCE | FOOD NETWORK
Reviews 4.8
Total Time 1 hours 5 minutes
Category main-dish
Cuisine italian
- Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
HOW TO MAKE CHICKEN PARMESAN | CHICKEN PARMIGIANA RECIPE ...
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category main-dish
Cuisine european
- 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.
CHICKEN PARMIGIANA RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 45 minutes
Category Dinner
Cut off any fat, bone or gristle on chicken, then slice on an angle into 1-centimetre-thick slices (about 4 slices per breast). Season lightly with salt and pepper.
Spread flour on a plate. Mix breadcrumbs, rosemary and sesame seeds and spread on another plate.
Beat eggs in a wide, shallow bowl. Piece by piece, coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in breadcrumbs, making sure each piece is well crumbed.
Heat oil in a wide, heavy frypan over medium-high heat until a chicken piece gives off a lively sizzle when dipped in. Add as many chicken pieces that fit without touching. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.
Drain well on a baking tray lined with paper towels, then remove paper towels.
Top each piece of chicken with a slice of ham, then a tablespoon of pasatta. Place a basil leaf on the tomato and drape cheese slices over the top to cover the chicken completely.
The parmigiana can be prepared to this point up to several hours in advance. Keep refrigerated until ready to serve. Preheat oven to 180C. Bake chicken until cheese is lightly browned, about 10 minutes.
For salad
Place capsicums on a barbecue chargrill and cook, turning frequently with a pair of tongs, for 10-15 minutes, or until skins blacken and begin to peel off. The flesh should still be quite firm.
Place in a heat-proof bowl until cool enough to handle, then peel off and discard skins. Cut capsicums in half; discard seeds, stems and membranes, then cut into 3-centimetre-wide strips and place in a bowl.
Place garlic on a chopping board, sprinkle with salt flakes and chop together to form a paste. Add garlic paste to capsicum with remaining ingredients, combine well and serve warm.
AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 237 calories per serving
- Preheat a griddle pan or barbecue.
- Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
- Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
- Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
- Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
CHICKEN PARMIGIANA RECIPE - GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Main-course
Combine the tomatoes, wine, garlic, olive oil, oregano, sugar, salt and pepper in a saucepan and simmer, stirring occasionally, for 20 minutes until thick.
Heat the oven to 180C.
Pound the chicken flat and cut in two if large.
Mix the parmesan, flour, salt and pepper.
Coat the chicken with the flour, then egg and finally the crumbs.
Heat 1 tbsp olive oil in a frying pan and fry the chicken on both sides until golden, adding extra oil as you cook the remaining chicken.
Cook the beans in simmering salted water for four minutes, drain and toss in a little olive oil.
Place chicken on serving plates and top with tomato sauce and mozzarella. Scatter with grated parmesan and place in the oven for two to three minutes until the cheese melts. When serving, warn everyone the plates are hot.
AUBERGINE PARMIGIANA | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 413 calories per serving
Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Brush the aubergine slices all over with 2 tablespoons of the oil. Arrange in a single layer on a large baking tray and bake for 10 minutes.
Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 2 minutes. Stir in the chopped tomatoes, tomato sauce, basil and some freshly ground black pepper. Simmer for 10-12 minutes until thickened.
Spoon a little of the sauce into a 1.5 litre oven proof dish. Add a layer of aubergine slices then top with some mozzarella. Repeat until everything is used up. Sprinkle with the hard cheese; bake for 20 minutes.
Garnish with the extra basil and serve with the bread and salad on the side.
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