TOMATO PARMESAN CHICKEN RECIPES

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CHICKEN PARMESAN WITH TOMATO SAUCE RECIPE | BON APPÉTIT



Chicken Parmesan with Tomato Sauce Recipe | Bon Appétit image

Chicken Parmesan with Tomato Sauce Recipe - Bon Appétit Recipe

Provided by Craig Cutler

Yield 10 Servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 3/4 cups chopped onions
4 garlic cloves, minced
3/4 cup coarsely grated peeled carrots
3 tablespoons chopped fresh thyme
2 28-ounce cans peeled whole tomatoes in juice
10 skinless boneless chicken breast halves
3 cups fresh breadcrumbs (from crustless French bread ground in processor)
2 large eggs
1 cup (about) all purpose flour
6 tablespoons (or more) olive oil, divided
3 cups coarsely grated well-drained fresh water-packed mozzarella,* divided
1 1/4 cups freshly grated Parmesan cheese, divided
1 1/4 cups freshly grated Pecorino Romano cheese, divided
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram

Steps:

  • Heat olive oil in large saucepan over medium-high heat. Add onions and garlic; sauté until onions are soft and golden, about 10 minutes. Add carrots and thyme; sauté until carrots are soft, about 5 minutes. Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork. Reduce heat to medium-low; simmer until sauce thickens and is reduced to generous 5 cups, about 1 hour. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.
  • Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to 1/3-inch thickness. Sprinkle both sides of chicken with salt and pepper. Spread breadcrumbs on plate. Whisk eggs to blend in medium bowl. Spread flour on another plate. Coat both sides of chicken with flour, then eggs, then breadcrumbs.
  • Preheat oven to 350°F. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add chicken to skillet and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter. Spread 1 cup sauce over bottom of 15x10x2-inch glass baking dish. Arrange 1 layer of chicken over sauce. Spoon 2 cups sauce over. Sprinkle half of mozzarella, Parmesan, and Pecorino over. Repeat with remaining chicken, sauce, mozzarella, Parmesan, and Pecorino. Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram and serve.
  • *Available in 1/3 -ounce, 1-ounce, and 8-ounce balls at many supermarkets and at specialty foods stores and Italian markets. Regular mozzarella can be substituted.

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES RECIPE ...



Baked Chicken With Crispy Parmesan and Tomatoes Recipe ... image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there’s no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http//schema.org, Calories 340, UnsaturatedFatContent 8 grams, CarbohydrateContent 9 grams, FatContent 13 grams, FiberContent 5 grams, ProteinContent 47 grams, SaturatedFatContent 2 grams, SodiumContent 955 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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