WHAT IS CHICKEN PARMIGIANA RECIPES

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CHICKEN PARMIGIANA - THE PIONEER WOMAN



Chicken Parmigiana - The Pioneer Woman image

This is one of the go-to dishes I make for my family of six.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 13

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
1/2 c. All-purpose Flour
Salt And Pepper, to taste
1/2 c. Olive Oil
2 tbsp. Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
3/4 c. Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 tbsp. Sugar
1/4 cube Chopped Fresh Parsley
1 c. Freshly Grated Parmesan Cheese
1 lb. Thin Linguine

Steps:

  • Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

HOW TO MAKE CHICKEN PARMESAN | CHICKEN PARMIGIANA RECIPE ...



How to Make Chicken Parmesan | Chicken Parmigiana Recipe ... image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • 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.

More about "what is chicken parmigiana recipes"

CHICKEN PARMIGIANA | RECIPES | WW USA
Our healthy version of this Italian classic is a guaranteed family hit. Use a high quality Parmesan cheese for the best flavor. Serve it with roasted broccoli and whole wheat spaghetti on the side.
From weightwatchers.com
Total Time 50 minutes
Category Dinner
Cuisine Italian
Calories 293 kcal per serving
  • Serving size: 1 piece of chicken.
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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
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Australian
Calories 327 calories per serving
  • Serve with vegetables or salad and some pasta or potatoes, if you like.
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CHICKEN PARMIGIANA RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
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.
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CHICKEN PARMIGIANA RECIPE - GOOD FOOD
The keys to an awesome parmigiana are thick-cut, free-range ham, buffalo mozzarella and free-range chicken breast. I also find the meat stays moister by cutting it in long, flat slices, instead of flattening it with a mallet. You can do veal parmigiana with this recipe or, for a vegetarian version, use eggplant and skip the ham. The roast capsicum and tomato salad is a good accompaniment.
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.

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BAKED CHICKEN PARMIGIANA RECIPE: HOW TO MAKE IT
Spaghetti sauce mix is the secret to the flavorful breading in this chicken parmigiana recipe. Just top juicy chicken breasts with prepared sauce and mozzarella cheese. —Trisha Lange, Appleton, Wisconsin
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 342 calories per serving
  • Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.
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CHICKEN PARMIGIANA RECIPE: HOW TO MAKE IT - TASTE OF HOME
This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.—Robin Stevens, Cadiz, Kentucky
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian
Calories 240 calories per serving
  • Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.
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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
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner
Calories 405 calories per serving
  • 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.
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CHICKEN PARMIGIANA RECIPE - BBC FOOD
Anna Del Conte's chicken parmigiana is the easy Italian-American chicken bake that's perfect for midweek cooking. Crunchy, cheesy and with an easy tomato sauce, this is sure to become a family favourite.
From bbc.co.uk
Reviews 4.5
Cuisine American
  • Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.
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CHICKEN PARMIGIANA RECIPE - GOOD FOOD
Use up stale bread to make fresh crumbs, whip up a quick tomato sauce, melt the mozzarella under the grill and the pub food of yesteryear is today's dinner.
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.

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CHICKEN ROLLATINI WITH SPINACH ALLA PARMIGIANA - SKINNYTASTE
Chicken Rollatini with Spinach alla Parmigiana is Italian comfort food at it's finest! Made with breaded chicken breasts filled and rolled with spinach and cheese topped with sauce and melted mozzarella.
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Total Time 45 minutes
Category Dinner
Cuisine Italian
Calories 195 kcal per serving
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AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
This classic northern Italian recipe is a great way to serve aubergines. By layering them with Parmesan and tomatoes and then baking them you get an absolutely moreish, scrumptious vegetable dish. Great served with all sorts of roasted meats and with roasted fish as well.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 237 calories per serving
    1. Preheat a griddle pan or barbecue.
    2. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
    3. 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.
    4. 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.
    5. 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.
    6. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
    7. 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.
    8. 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.
    9. 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).
    10. 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.
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This is my second attempt at Chicken parmigiana and this by far was way better and healthier than the other one I had tried. The flavor of this dish is deep and delicious my husband and I were still talking about it the next day. I did made a few changes. I added some parm and Italian seasoning to the bread crumbs and I baked the chicken …
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We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my immersion blender, but the texture is a personal preference. The taste is what counts! I used homemade bread crumbs for the breading. I pounded out the chicken …
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