CRISPY CHICKEN PARMESAN
The BEST Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! FULL RECIPE:
If you love a crispy crumb coating vs a soggy crumb, look no further! This is the best Chicken Parmesan you will ever make!
Making Chicken Parmesan Faster Than A Restaurant | But Faster
I made this homemade chicken parmesan so fast and nice, that I had to make it twice.
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Easy Chicken Parmesan
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Our chicken parmesan recipe is your family’s favorite comfort food made easy: just cover crispy breaded chicken cutlets in molten cheese, smother them in marinara, and bake until everything is golden and bubbly.
Oven Baked Chicken Parmesan Recipe
This delicious 'Oven Baked Chicken Parmesan' recipe is easy and doesn't require any frying.
Recipe Name: Oven Baked Chicken Parmesan
Cooking Method:
Ingredients
* 2 tablespoons olive oil
* 2 chicken breasts About 1 pound of chicken total
* 1 egg
* 1 cup panko bread crumbs
* 1/2 cup parmesan cheese fresh grated
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper
* 1 cup marinara sauce
* 1 ½ cups shredded mozzarella
* 2 tablespoons minced parsley optional, for garnish
How do You Make Oven Baked Chicken Parmesan?
1. Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
2. Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
3. After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
4. Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
5. In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
6. In another shallow dish, whisk one egg.
7. Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
8. Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
9. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.
Nutrition:
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Recipes by: Meghan | Fox and Briar
Website: foxandbriar.com
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How to Make Ina's Parmesan Chicken | Barefoot Contessa | Food Network
Tender, crispy, and served with a fresh lemon vinaigrette, Ina's Parmesan Chicken is rated 5-stars for a reason.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Parmesan Chicken
Recipe courtesy of Ina Garten
WATCH
Ina's Parmesan Chicken (04:10)
Total: 30 min
Prep: 20 min
Cook: 10 min
Yield: 6 servings
Level: Intermediate
Ingredients
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
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.
Lemon Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
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How to Make Ina's Parmesan Chicken | Barefoot Contessa | Food Network
HOW TO MAKE PARMESAN CHICKEN| THE BEST CHICKEN PARMESAN RECIPE|
Today I made a dish that will have you snuggled up in your cover and eating the entire pot! Home style Parmesan chicken. From start to finish. You can eat this with pasta or just plain sauce. It’s gives you such an cozy feeling.
⬇️Ingredients⬇️ servings:4
2 Chicken Breast, Cleaned
1 Cup, ItalianBread Crumbs
1 Cup, Flour
1 Cup, Buttermilk
1 Egg
1/2 Tbs, Onion Powder
1/2 Tbs, Garlic Powder
1/8 Tsp, Black Pepper
1/2 Tsp, Italian Seasoning
1/2 Cup Coconut Oil or Olive oil
Marinara Sauce
Jar of Tomato Pasta Sauce, simmer
1/2 Tsp, Onion powder
1/2 Tsp, Garlic Powder
1/2 Tsp, black pepper
1/2 Tbs, Italian Seasoning
Salt to your taste.
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