Chicken Parmesan

Fast Easy Chicken Parmesan Recipe

This an Italian type of recipe, the reason I say that is because you won’t find this meal in Italy. This actually an American recipe, either way it is delicious.

This chicken parmesan recipe is a great choice for any night you’re in the mood for Italian food. You can now save money by preparing this dish in your own home and amaze your family. This recipe is simple and fast to prepare, as well as being very tasty. You can use the delicious juices as a sauce on your favorite pasta. Add fresh Garlic Bread and a salad and you have a complete meal in no time.

Well let’s get to it, the ingredients for 2 servings:
2 – chicken breasts (boneless & skinless 6-8 ozs.)
1 – Cup of Italian bread crumbs (fine & dry)
1/3 – cup of freshly grated parmesan cheese
1 – Teaspoon of dried basil
1/2 – teaspoon of dried oregano
1 – Egg (beaten)
1 – Tablespoon of milk or half and half
2 to 3 – tablespoons of butter or olive oil
1 – Cup shredded mozzarella cheese
3 – Cups marinara or alfredo sauce

Preparation Directions:
Cut the breasts width wise or pound to make thinner, dip in beaten egg and milk mixture. Coat with the bread crumbs, heat skillet with butter or oil and pan fry for 2 & 1/2 – 3 minutes until golden brown and cooked thoroughly. If you use a skillet that you can place in the oven, then pour the sauce (Marinara or Alfredo) over the chicken. Cover loosely with foil and bake @ 350 degrees for about 25 minutes, take out of oven and mix the cheeses (Mozzarella & Parmesan) and sprinkle on top of chicken and sauce. Put back in oven for 5 – 10 minutes, where cheese is melted.

Serve and use the sauce for your pasta, man does this make me hungry. Let me tell you, this job is very hard because the temptation to make these recipes and eat all the time is hard to resist. Enjoy!

Other Chicken Parmesan Recipes

These chicken parmesan recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy chicken parmesan recipes:

Chicken Breasts Parmesan

4 Boneless Skinless Chicken Breast Halves
1/4 Cup Flour
1 Egg
3/4 Cup Bread Crumbs
1 Teaspoon Salt
1/2 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Paprika
1/2 Cup Chopped Onions
2 Cloves Garlic Minced
16 Ounces Tomato Sauce — (canned ok)
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/4 Cup Olive Oil
1/2 Cup Parmesan Cheese
4 Ounces Mozzarella Cheese — shredded

Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and
paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating–at least 30 minutes. Make the sauce by lightly sautéing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and sauté the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes.

Chicken Parmesan With Watercress
1/2 c seasoned dry bread crumbs
1 tb parsley — chopped
1 sm garlic clove — minced
olive or salad oil
coarsely ground black pepper
2 tb dijon style mustard
2 lg chicken breast halves — w/skin and bones, about 1 1/2 pounds
3 md plum tomatoes — about 3/4 lb
2 tb parmesan cheese — grated
1 t dried oregano leaves crushed
1/2 ts salt
1 bn watercress
bottled olive oil and vinegar salad dressing

About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well.

Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray.

Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves.

Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.

To Serve:
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat.

Labels: italian Chicken Parmesan, italian chicken recipe - easy chicken breast recipe-file, american recipe, chicken parmesan recipes with pictures


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