CHICKEN PARMIGIANA WITH SPAGHETTI

 

CHICKEN PARMIGIANA WITH SPAGHETTI

INGREDIENTS

•  2 teaspoons olive oil
•  2 cloves garlic minced
•  2 carrots finely diced
•  1 small onion finely diced
•  1 teaspoon Italian herb seasoning
•  1 bottle (660 ml) strained tomatoes (passata)
•  half sweet red pepper diced
•  1/4 teaspoon each salt and pepper
•  450 g boneless skinless chicken breasts
•  1/2 cup grated Parmesan cheese
•  350 g spaghetti
•  3 tablespoons chopped fresh basil

METHOD

In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.

Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.

Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.

In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to foil-lined rimmed baking sheet.

Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes.

Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken. Cool. Enjoy the  CHICKEN PARMIGIANA WITH SPAGHETTI recipes!!!

 CHICKEN PARMIGIANA WITH SPAGHETTI VIDEO :

the best crispy chicken parmesan

 The best crispy chicken parmesan

INGREDIENTS

For The Chicken:

• 2 large eggs
• 1 tablespoon minced garlic
• 2 tablespoons fresh chopped parsley
• Salt and pepper to season
• 3 large chicken breasts halved horizontally to make 6 fillets
• 1 cup Panko breadcrumbs
• 1/2 cup breadcrumbs (Italian or golden)
• 1/2 cup fresh grated parmesan cheese
• 1 teaspoon garlic or onion powder
• 1/2 cup olive oil for frying

For The Sauce:

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 teaspoons minced garlic
• 14 ounces (400 g) tomato puree (Passata)
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs
• 1 teaspoon sugar (optional)

For The Topping:

• 8 ounces (250 g) mozzarella cheese sliced or shredded
• 1/3 cup fresh shredded parmesan cheese
• 2 tablespoons fresh chopped basil or parsley

INSTRUCTIONS

For The Chicken:

Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.

Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).

When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.

Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).

Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 

Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed. Cool. Enjoy The best crispy chicken parmesan recipes !!!

 The best crispy chicken parmesan Video :

CHICKEN WITH GARLIC PARMESAN RICE

 

CHICKEN WITH GARLIC PARMESAN RICE

Ingredients

• 1 lb. chicken tenders
• Salt and pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1/2 cup butter (1 stick)
• 2 tablespoons minced garlic
• 1/4 teaspoon red pepper flakes
• 1 teaspoons salt divided
• 1/2 cup dry white wine 
• 1 1/2 cups white rice (uncooked)
• 3 cups chicken broth
• 1/2 cup Parmesan cheese (grated or shredded)

Instructions

Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.

Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.

Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.

Add uncooked rice to skillet with remaining butter sauce. Stir well - make sure it's completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking

Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice.  Cover, remove from heat then let stand for 5 minutes.

Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving and garnish with parsley. Cool. Enjoy the CHICKEN WITH GARLIC PARMESAN RICE recipes !!!

CHICKEN WITH GARLIC PARMESAN RICE VIDEO :

Chicken Parmesan with Spaghetti

 Chicken Parmesan with Spaghetti

Ingredients

• 4 ounces uncooked spaghetti
• 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
• 1 ½ tablespoons olive oil, divided
• ¼ teaspoon crushed red pepper
• 6 garlic cloves, thinly sliced
• ½ teaspoon kosher salt, divided
• 3 tablespoons finely chopped fresh basil
• 2 (8-ounce) skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 large egg, lightly beaten
• ½ cup panko (Japanese breadcrumbs)
• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
• 1 teaspoon butter
• 2 ounces part-skim mozzarella cheese, thinly sliced
• Torn basil leaves (optional)

Directions

Step 1

Preheat broiler to high.

Step 2

Cook pasta according to package directions, omitting salt and fat; drain.

Step 3

While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.

Step 4

While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.

Step 5

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned and done. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.

Step 6

Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired. Cool. Enjoy the Chicken Parmesan with Spaghetti !!!

Chicken Parmesan with Spaghetti Video :

Easy Chicken Parmesan

Easy Chicken Parmesan Recipe

...try this nice recipe !

 Chicken Parmesan Ingredients:

 * 4 boneless chicken breasts, pounded to 1/2 inch thickness 

 * 1 egg 

 * 1/2 cup milk 

 * seasoned bread crumbs 

 * 2 to 3 tablespoons olive oil 

 * 8 slices mozzarella cheese, or more 

 * 1 jar (16 oz) spaghetti sauce 

 * Parmesan cheese 

 Chicken Parmesan Preparation:

 Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. 

Set chicken in a baking dish. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad. The chicken parmesan recipe is ready to serve....!

Easy Chicken Parmesan Video:

MARY ANN'S EASY CHICKEN PARMESAN

MARY ANN'S EASY CHICKEN PARMESAN

INGREDIENTS

• 1 tbsp. Crisco
• 2 lb. chicken (cut in serving size pieces)
• 1 lb. mozzarella cheese
• 1 (8 oz.) can Hunt's tomato sauce
• 2 1/2 c. spaghetti sauce
• Parmesan cheese

INSTRUCTIONS
Brown chicken in Crisco. Cover chicken pieces with mozzarella and cheese. Lower heat and add Hunts tomato sauce. Pour spaghetti sauce over this. Sprinkle with Parmesan cheese.
Simmer for about an hour. Enjoy !

ANDY'S EASY CHICKEN PARMESAN

ANDY'S EASY CHICKEN PARMESAN

INGREDIENTS

• 1 egg
• 1 c. milk
• Italian seasoned bread crumbs
• Vegetable oil
• 32 oz. jar spaghetti sauce
• Mozzarella cheese
• 1 pkg. boneless, skinless chicken breasts

INSTRUCTIONS
Tenderize and flatten chicken between 2 pieces of plastic wrap. Combine beaten egg and milk. Dip chicken into egg-milk  mixture, and then into bread crumbs coating each side. Fry  coated chicken in just enough oil approximately 4 minutes on  each side or until golden brown.

Place fried pieces in a rectangular baking pan. Pour spaghetti sauce over chicken and cover pan with foil. Bake 50 minutes. Uncover and sprinkle with cheese. Bake uncovered 10 more minutes. Enjoy it !