Time 50m Yield 4 large servings, 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees. Cut or pound chicken breasts to 1/2" thin. Rinse chicken breasts in water. Mix bread crumbs, flour and parmesean cheese in large bowl. Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture. Heat oil in skillet over medium heat. When oil is hot, carefully place chicken breasts in and turn to brown on both sides. Spread a thin layer of the marinara sauce on bottom of baking pan. Drain browned chicken and place on baking pan in a single layer. Pour remaining sauce over chicken. Sprinkle italian spices, then some parmesean cheese on top. Bake for 20 minutes or until sauce is bubbly and hot. Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling. Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese. Sprinkle top of mozzarella with oregano. Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don’t want to burn it! Take out and enjoy the aroma! It will be extremely hot right out of the oven. For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese. Serve and get ready for the oohs and ahhs!
Time 50m Yield 4 Number Of Ingredients 31 Steps:
Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute. Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness. Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl. Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate. Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese. Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.
Time 1h15m Yield 4 servings Number Of Ingredients 20 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.
Time 30m Yield 6 servings Number Of Ingredients 16 Steps:
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Yield 4 servings Number Of Ingredients 12 Steps:
Cut the chicken breasts in half widthwise to make 4 thin breasts. Season the chicken with salt, pepper, and onion powder. Coat the chicken in flour, then egg, and then bread crumbs. Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes. Transfer to a paper towel-lined plate to drain. Preheat oven to 450°F (230°C). Place the fried chicken breasts in a baking dish. If they don’t fit side by side, gently overlap them. Pour the marinara over the chicken. Top with mozzarella slices and Parmesan. Bake for 10-15 minutes, or until the cheese is browned and bubbling. Serve with freshly chopped basil. Enjoy!
Time 45m Yield 6 Number Of Ingredients 5 Steps:
Heat oven to 375 degrees F (190 degrees C). Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover. Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
Time 45m Yield 1 serving Number Of Ingredients 24 Steps:
Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5-7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish. Add the oregano and thyme and cook until fragrant, 1-2 minutes. Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20-30 minutes, until thickened. Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces. Add the eggs to a shallow dish and beat with a pinch of salt and pepper. Add flour to a separate shallow dish and season with salt and pepper. In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate. Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C). Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3-5 minutes per side, until golden brown. Transfer to a wire rack and season with salt. Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend. Bake the chicken for 5-10 minutes, until golden brown and bubbly. While the chicken bakes, add the spaghetti to the boiling water and cook until al dente. Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate. Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves. Enjoy!
Time 40m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a bag, mix together the bread crumbs and the parmesan cheese. In another mix together the flour and the salt and pepper. In a medium bowl, whisk together the eggs. Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes. Preheat your oven to 300°F. Toss the chicken breasts, two at a time, in the flour bag to coat evenly. Remove from the bag and coat them in the egg. Toss them, two at a time, in the bread crumb bag. Place them in the preheated skillet and sear for 1 minute on each side. Set aside. In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil. Place the chicken on top. Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.
