Time 1h20m Yield 8 servings Number Of Ingredients 14 Steps:
Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside. Cook the linguine until al dente. Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside. Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes. Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir. Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste. Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.
Time 40m Yield 4 servings. Number Of Ingredients 12 Steps:
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°.
Time 1h30m Yield 2 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
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 35m Number Of Ingredients 8 Steps:
Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
Time 45m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin. Combine bread crumbs and parmesan cheese. Dip chicken in beaten egg; dredge in breadcrumb mixture. Melt butter in a large skillet; add chicken and brown on each side over medium-high heat. Arrange chicken in a lightly greased 13x9 baking dish. Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese. Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.
Time 50m Yield 4 servings. Number Of Ingredients 8 Steps:
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.
Time 30m Number Of Ingredients 10 Steps:
Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce. Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.
Number Of Ingredients 28 Steps:
Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes. Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent. Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone. Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm. Preheat oven to 180°C/350°F. Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan. Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere. Transfer to plate and repeat with remaining chicken. Line a tray with paper towels and place rack on tray. Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9). Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes. Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse) Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy. Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan. Bake 15 minutes until cheese is melted and there’s a few brown spots - no longer, otherwise chicken will overcook. Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you’d like!)
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 50m Yield 3 Number Of Ingredients 16 Steps:
Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Grind up chicken in a food processor. Combine beaten eggs, parmesan cheese, and bread crumbs with the chicken. Mix well and form into patties. Brown patties on both sides with butter. Put patties into a baking dish. Top each patty with a spoonful of spaghetti sauce; sprinkle mozzarella cheese over the sauce. Bake at 350 degrees for 20-30 minutes, or until cheese is golden brown.
Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth. Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides. Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes. Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.
Time 1h10m Number Of Ingredients 14 Steps:
Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over. Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months. To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot. 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.
