ROASTED GUINEA HEN RECIPES
INSTANT POT CHICKEN PARMESAN RECIPE - SKINNYTASTE
This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!
Provided by Gina
Categories Dinner
Total Time 23 minutes
Prep Time 5 minutes
Cook Time 3 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
- Increase the sauté heat to medium.
- Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
- Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
- Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
- Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
Nutrition Facts : ServingSize 1 cutlet, Calories 248 kcal, CarbohydrateContent 7.5 g, ProteinContent 29 g, FatContent 11 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 621 mg, FiberContent 2 g, SugarContent 3.5 g
INSTANT POT CHICKEN PARMESAN RECIPE - SKINNYTASTE
This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!
Provided by Gina
Categories Dinner
Total Time 23 minutes
Prep Time 5 minutes
Cook Time 3 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
- Increase the sauté heat to medium.
- Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
- Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
- Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
- Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
Nutrition Facts : ServingSize 1 cutlet, Calories 248 kcal, CarbohydrateContent 7.5 g, ProteinContent 29 g, FatContent 11 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 621 mg, FiberContent 2 g, SugarContent 3.5 g
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From en.m.wikipedia.org
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Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your …
From chowhound.com
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From honest-food.net
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From dartagnan.com
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The .gov means it’s official. Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your …
From fdc.nal.usda.gov
From fdc.nal.usda.gov
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From jamesmartinmanchester.co.uk
From jamesmartinmanchester.co.uk
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This breed of goose was developed in Haute Garonne, France, where the city of Toulouse is the region's center. They were first exported to England in the 1840s and America in the early 1850s. Though they fatten up well if you want a good roasted …
From metzerfarms.com
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The .gov means it’s official. Federal government websites always use a .gov or .mil domain. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your …
From fdc.nal.usda.gov
From fdc.nal.usda.gov
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Roasted Monkfish on the bone £24 Brown butter potato puree, artichoke, pickled trompette, chicken jus ... Guinea Fowl £21.50 Confit leg and truffle tortellini, Hen-of-the-woods, piccolo parsnip, charred sprout Slow Roasted …
From jamesmartinmanchester.co.uk
From jamesmartinmanchester.co.uk
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This breed of goose was developed in Haute Garonne, France, where the city of Toulouse is the region's center. They were first exported to England in the 1840s and America in the early 1850s. Though they fatten up well if you want a good roasted …
From metzerfarms.com
From metzerfarms.com
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Cameroon: A dish of steamed black eyed peas with red palm oil and hot peppers. Konkonte: Ghana: A famine food of Ghana made from dried and pounded manioc root.: Kuli-kuli: Nigeria, Cameroon: A …
From en.m.wikipedia.org
From en.m.wikipedia.org
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