Chicken Parmigiano.....?

Question

Does anyone have an authentic Italian recipe? I had the best one ever at Pietro's in Philadelphia and haven't found anything as good since.

Answer 1

CHICKEN PARMIGIANA:
1 small onion, chopped
4 garlic cloves, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1 teaspoon each dried basil, thyme and oregano
1/4 teaspoon pepper
1/4 cup milk
1/2 cup all-purpose flour
1 egg, lightly beaten
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt-free garlic and herb seasoning
2 boneless skinless chicken breast halves
2 tablespoons butter
1/2 cup shredded mozzarella cheese
Hot cooked spaghetti
In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture.
In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with tomato sauce. Yield: 2 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=24648

Answer 2

CHICKEN PARMIGIANO
(Makes 4 Generous Servings)

1 lb. chicken tenders (or thin boned breast meat)
3 Tbsp. olive oil
3 clove garlic -- minced
1 onion -- minced
1 (1 lb. 4 oz.) can tomatoes -- (2 1/2 c.)
1¼ tsp. salt
¼ tsp. pepper
1 (8 oz.) can tomato sauce
¼ tsp. dried thyme
1 egg -- well beaten
¼ c. dried bread crumbs
½ c. grated Parmesan cheese
3 Tbsp. olive oil
½ lb. Mozzarella cheese

In 3 tablespoons hot oil in saucepan, saute garlic and
onion until golden.
Add tomatoes, salt and pepper; break up tomatoes. Simmer, uncovered, 10 minutes.
Add tomato sauce and thyme; simmer, uncovered, 20 minutes.
Combine crumbs and ¼ cup Parmesan cheese.
Dip chicken pieces into egg, then into crumbs.
Saute in 1 tablespoon hot oil in skillet, turning once
until golden brown on both sides. Repeat until all are done.
Set slices side by side in baking dish 12 x 8 x 2 inches.
Heat oven to 350º F.
Thinly slice Mozzarella.
Pour 2/3 of tomato mixture over chicken, straining it, if desired.
Arrange cheese on top, then pour over rest of tomato mixture.
Sprinkle with ¼ cup Parmesan cheese.
Bake, uncovered, 30 minutes.

Answer 3

I'd like to make it, too.


It's a pizza… it's a tostada… it's a tostizza! Pile the fillings on a Grands!® biscuit in a five-star-rated Bake-Off® Contest chicken recipe.


Ingredients:
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
1 cup diced cooked chicken
1 cup canned black beans, drained
1/2 cup Old El Paso® Thick 'n Chunky Salsa
2 tablespoons Old El Paso® Taco Seasoning Mix (from 1.25-oz. pkg.)
2 green onions, chopped
1/2 cup bell pepper strips (1 inch long)
6 oz. (1 1/2 cups) shredded Cheddar cheese





0 reviews
8 ratings

Preparation Directions:
1 . Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2 . In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3 . Bake at 350°F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.






8 mini pizzas







--------------------------------------------------------------------------------

NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Mini Pizza
Calories 370 Calories from Fat 155

--------------------------------------------------------------------------------

% DAILY VALUE
Total Fat 17g 26%
Saturated 7g 35%

Cholesterol 35mg 12%
Sodium 1110mg 46%
Total Carbohydrate 37g 12%
Dietary Fiber 3g 12%
Sugars 11g
Protein 17g

--------------------------------------------------------------------------------

% Daily Value*:
Vitamin A 12% Vitamin C 6%
Calcium 16% Iron 14%

--------------------------------------------------------------------------------

Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 2 Fat

--------------------------------------------------------------------------------

*Percent Daily Values are based on a 2,000 calorie diet.