Please share your recipe for Parmesan Chicken with me. Will you?!
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
nfd?
Answers: Parmesan-Crusted Chicken in Cream Sauce
2 cups instant brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
6 RITZ Crackers, finely crushed
2 Tbsp. 100% Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)
2 tsp. oil
1/3 cup Chive & Onion Light Cream Cheese Spread
3/4 lb. asparagus spears, trimmed, steamed
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
MEANWHILE, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
HEAT oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170°F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
nfd?
I like this one. its quick, tasty and really really easy - one of my family's favourite dinners - including the teenagers!
Parmesan Baked Chicken
INGREDIENTS:
* 1/4 cup prepared Italian salad dressing
* 2 1/2 to 3 pounds chicken pieces
* 1 egg, slightly beaten
* 2 tablespoons water
* 1/2 cup grated Parmesan cheese
* 1/2 cup fine dry bread crumbs, plain
* 2 tablespoons minced fresh parsley
* 1/2 teaspoon salt
* 1/2 teaspoon paprika
* 1/8 teaspoon pepper
PREPARATION:
Pour salad dressing into a large food storage bag or 13x9-inch baking dish; add the chicken pieces and turn to coat well. Seal bag or cover dish and refrigerate for 4 hours, turning occasionally. Drain and reserve the marinade.
Combine egg and water. In another food storage bag, combine Parmesan cheese, bread crumbs, parsley, salt, pepper, and paprika. Dip chicken into the egg mixture, shake, then put in bag and toss to coat with bread crumb mixture. Place chicken in baking dish. Spoon remaining salad dressing over the coated chicken, if desired. Bake in a preheated 350° oven for 45 to 50 minutes, or until chicken is tender.
Serves 4.
Take boneless chicken and get a pan with a touch of olive oil... put roasted garlic with a little bit of onions chopped up real fine with black pepper and salt.... cook the chicken... Then add it Emerils Roasted Garlic sauce.... then melt mozzarella cheese on the chicken... then add to cooked pasta and sprinkle with parmesan....
**********CHICKEN PASTA PARMESAN
2 tbsp. oil
1 lb. boneless chicken breast, cut up
1 c. mushrooms
1/4 c. chopped onions
2 tbsp. sherry
1 can cream of chicken soup
1/2 c. sliced peppers
1/2 c. grated Parmesan cheese
Brown chicken in oil. Remove. Cook onions and mushrooms in drippings, add sherry and soup. Heat through, add chicken and peppers, cover, simmer 10 minutes. Stir in cheese until melted. Serve over hot pasta.
Dredge 3-4 chicken breasts in salt/pepper/flour, egg, s/p/flour, egg and 1 last s/p/flour coating. Pan fry over med-high heat until golden brown. Remove partially cooked chicken and place on paper towel. Cover with 3-4 Tbls of marinara sauce and a coating of shaved Parmesan...Bake uncovered in preheated 350 degree oven for 30-45 minutes ...if Parmesan coating begins to brown too quickly, cover with foil and remove the foil near the end of baking time to enhance crispy texture. Serve over favorite pasta...yum.
That first recipe is kinda weird...I make a traditional parmesan chicken.
Ingredients:
-Spaghetti or Penne pasta (boiled in salted water)
-6 Chicken breasts
-2 Eggs
-Milk (about 3 Tablespoons)
-Flour
-Plain bread crumbs or bread crumbs with italian herbs (it's in the aisle where you find ingredients for baking such as flour/sugar)
-Mozzarella cheese (1 cup)
-Parmesan cheese (1/2 cup)
-Jar of traditional marinara
Prehead oven to 375 F (the chicken will be seared then baked). Beat the chicken with a meat beater, you hand, or something hard so it's all the same thickness (about 1/2 inch thick) Beat egg in shallow dish and put in the milk (add salt and pepper).
Put flour in shallow dish (put in salt and pepper), and bread crumbs (with salt and pepper) in different shallow dish. Dip the chicken in milk, then flour it, then back into the milk, and into bread crumbs. Set aside and do that with the rest of the chicken.
Get a saute pan, heat it up medium high, add oil (olive oil, vegetable oil, or canola works). Brown the chicken on both sides (doesn't have to be cooked through).
Get a large casserole dish, cover the bottom with a layer or marinara, add chicken, then put the rest of the marinara over the chicken. Sprinkle shredded mozzarella and parmesan on the dish. Wrap with aluminum foil. Place in oven and cook about 30-40 minutes. Serve with cooked penne or spaghetti and some garlic bread.
I've made this dish and everyone LOVED it.
We are not gourmets.
We get a bag of frozen breaded chicken breasts and bake them according to package directions, but reduce the time by half.
Arrange them in a shallow glass baking dish, cover them with sliced mozzarella cheese and spoon sauce over them from a jar. (We like Prego sauce and don't use any other kind).
Sprinkle Parmesan on top and bake until bubbly, about 20 minutes at 375.
Serve with cooked spaghetti, we usually have thin, whole wheat spaghetti.
Best of luck.
You just have to buy as many chicken breasts as you want and dip them first in flour, then egg, then bread crumb. Then you place them in a cooking pan and add sauce over it. Bake it in the oven till the chicken is done. After the chicken is cooked take it out and add Parmesan cheese over the top. Place the chicken back in the oven till the cheese is melted! It is so YUMMY!