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 :