Recipe Help!!!??

Question

I need a good recipe for Parmisan Chicken.

Answer 1

Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.

Answer 2

INGREDIENTS:
1 cup dry bread crumbs, plain
1/3 cup grated Parmesan cheese
1/4 cup ground oregano
1/4 teaspoon pepper
1/2 teaspoon salt
1 clove garlic, minced
3/4 cup melted butter or margarine, divided
3 to 4 pounds chicken parts
PREPARATION:
Directions for Parmesan chicken
Combine bread crumbs, Parmesan cheese, oregano, pepper, and salt; set aside. In a skillet in 2 tablespoons butter, sauté garlic until tender. Add remaining melted butter.


Dip chicken in garlic butter; roll each piece in bread crumb and Parmesan mixture. Place Parmesan chicken in a 13x9x2-inch baking pan; sprinkle with remaining bread crumb mixture and pour remaining garlic butter over all. Bake Parmesan chicken at 350° for 55 minutes, or until golden brown. Parmesan chicken serves 6.

Answer 3

1 cup bread crumbs, plain
1/3 cup grated Parmesan cheese (fresh is best)
1/4 cup oregano
1/4 teaspoon pepper
1/2 teaspoon salt
1 clove garlic, minced
3/4 cup melted butter
3 pounds chicken parts

Mix bread crumbs, cheese, oregano, pepper, and salt; set aside. sauté garlic in 2 tsp butter until tender. Add remaining melted butter. Dip chicken in garlic butter; roll each piece in bread crumb and spice mixture. Put parmesan chicken in a baking pan; sprinkle with remaining bread crumb mixture and pour remaining garlic butter over all. Bake chicken at 350° for 55 minutes, or until golden brown.

Answer 4

I had no idea it would be this tasty!This recipe was fantastic!!! VERY easy, quick and simple to make.. and very tasty!!

RITZ Parmesan Chicken

1/4 cup Real Mayonnaise
1 Tbsp. lemon juice
25 RITZ Crackers, finely crushed (about 1 cup crumbs)
1/4 cup Grated Parmesan Cheese
4 small boneless skinless chicken breast halves (1 lb.)

PREHEAT oven to 400°F. Mix mayo and lemon juice in medium bowl; set aside. Combine cracker crumbs and cheese in separate medium bowl.
DIP chicken in mayo mixture, then roll in cracker crumb mixture until evenly coated on all sides. Place on ungreased baking sheet.
BAKE 20 min. or until chicken is cooked through (170°F).

Answer 5

CHICKEN PARMESAN

1 egg
1/2 cup Parmesan cheese
1/4 cup dry bread crumbs
1 tsp. Italian seasoning
4 boneless skinless chicken breasts
1/4 cup olive oil
1/2 cup shredded mozzarella cheese
1 pkg. spaghetti or linguine, cooked, drained
1-3/4 cups marinara sauce, heated

Beat egg lightly in shallow dish. Mix Parmesan cheese, crumbs and Italian seasoning in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each chicken breast with the cheese mixture.

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until cooked through (170ºF). Top with mozzarella cheese; cover. Reduce heat to low. Cook 3 min. or until mozzarella cheese is melted.

Place hot pasta on a dishand top with the marinara sauce and chicken.

Answer 6

I once coated chicken breasts with some mayo, then rolled in parm cheese with some italian spices (basil, oregano, italian seasoning...) and baked until done - 45 - 60 min at 350. Yummy.

Answer 7

Pesto Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
4 slices Provolone cheese
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 large egg
1/2 cup Italian-style breadcrumbs
1/4 cup all-purpose flour
1/4 cup Parmesan cheese, grated
1/4 cup pine nuts (optional)
2 tablespoons prepared pesto, divided use
2 tablespoons parsley, divided use
1 tablespoon olive oil
2 tablespoons water
Preheat oven to 375 degrees F.
Lay chicken breasts between 2 sheets of plastic wrap and pound to 1/2-inch thickness. Put flour in shallow bowl. In another shallow bowl, whisk together egg, 1 tablespoon pesto and water. In third shallow bowl, combine breadcrumbs with 1 tablespoon parsley.
Dredge chicken in flour; dip in egg, turning to coat all sides. Then, dredge chicken in breadcrumbs.
In large, nonstick skillet over medium-high heat, warm olive oil. Saute chicken until nicely browned on each side, about 2 minutes per side. Transfer chicken to shallow baking dish.
In medium bowl, whisk together tomato sauce, garlic and remaining pesto. Spoon sauce evenly over chicken breasts. Sprinkle each with Parmesan and pine nuts; top with slice of Provolone. Bake until chicken is cooked through and cheese is bubbling and browned, about 15 minutes. Sprinkle with remaining parsley and serve with pasta.

Answer 8

Parmisan but don,t sneeze.

Answer 9

CHICKEN PARMESAN:

**2 boneless, skinless chicken breasts halves.

**For the Dipping Mixture Blend the Following:
2 eggs whites
2 tbs cornstarch
juice of 1/2 lemon

**For the Crusting Mixture Combine:
1 cup coarse dry bread crumbs
1/2 cup parmesan cheese, grated
1 Tbsp chopped fresh parsley
1 tbs kosher salt
1/4 tbs ground black pepper
Zest of one lemon, minced

**Preheat oven to 450 F.
**Prepare chicken breasts by halving and punding until it's thin;
**Whisk egg whites, cornstartch and lemmon juice in a shallow dish for dipping mixture;
** Crust prepared chicken, let rest, saute chicken in 3 Tbsp olive oil;
** Roast chicken until done.

**For the Sauce(Sage-Butter Sauce):
1 Tbsp unsalted butter:
3 Tbsp shallot, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
1 tsp fresh lemon juice
4 Tbsp (1/2 stick) cold unsalted butter, cubed;
1-2 tbs minced fresh sage
Salt, pepper, and cayenne to taste.

Saute shallots in butter in a small saucepan over medium heat just until soft, 2-3 minutes.
Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes.
Whisk in butter, 1 Tbsp at a time, sterring constantly. Do not add more butter until previous addition has melteld completly.
Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Serve warm chicken with Sage-Butter sauce and Roasted Potatoes with Garlic and Rosemary.


Roasted Potatoes with Garlic and Rosemary:

Ingredients:
1/4 cup olive oil
4-5 cloves garlic, smashed
2 lbs Yukon gold and/or red skinned potatoes, unpeeled, cut into large chunks

Directions:
Preheat oven to 450F with rack in lower third. Bring 6 quarts salted water to a boil in a large saucepan.
Heat oil, garlic, and rosemary on a large baking sheet (with sides) on stovetop over medium-low heat.
Do not allow garlic to brown.
Boil potatoes in water for on minute.
Transfer to the baking sheet on the stove with a slotted spoon.
Stir to coat with oil.
Roast potatoes in oven on lower rack for 20 minutes.
Carefully toss them with a spatula, then toast another 10 minutes, or until cooked through, browned, and crisp.
Season with sea salt and freshly ground black pepper.

Answer 10

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