Anyone know of any good recipes for chicken parmigiana?

Answer 1

CHICKEN PARMESAN
4-6 chicken breasts
3 eggs plus 1 tablespoon water, beaten
1 1/2 cups breadcrumbs plus 1/3 cup grated parmesan cheese
1 jar favorite spaghetti or maranara sauce
Sliced Mozarella cheese

Place each breast between two pieces of saran wrap and pound thin using a meat hammer, rolling pin or a heavy can. Heat two tablespoons of oil in a skillet. Dip breast in the mixture of breadcrumbs and parmesan, into the egg wash and into the breadcrumbs again. Place in skillet and brown on each side, 2 to three minutes. Place in baking dish and cover with maranara sauce. Bake at 350 degrees for 30-45 minutes until chicken is cooked through. Place mozarella slices over breasts. Place under broiler 5-7 minutes until cheese is melted and bubbly and lightly browned.

Answer 2

CHICKEN PARMIGIANA

4 boneless, skinless chicken breast halves
2 eggs, beaten
1 c. Italian style bread crumbs
1/4 c. olive oil
1 jar (15 1/2 oz.) meat flavor spaghetti sauce
1/2 c. grated Parmesan cheese
1 c. (4 oz.) shredded Mozzarella cheese

Preheat oven to 400 degrees. Dip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7 inch baking dish.
Place chicken on sauce and top with Parmesan and Mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned. Makes 4 servings.

Answer 3

Easy Chicken Parmigiana
1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)
1-1/2 cups KRAFT Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup seasoned dry bread crumbs
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) butter or margarine, melted
6 cups hot cooked spaghetti

PREHEAT oven to 375°F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.
MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.
BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.

KRAFT KITCHENS TIPS
Great Substitute
Prepare as directed, using KRAFT Shredded Mozzarella Cheese.

Answer 4

Chicken Parmigiana:

Since I work full-time, I need something quick, easy, and tasty. This chicken is so good I think my kids would eat it everyday if they could.

1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
6 (4-ounce) skinned, boned chicken breast halves
2 egg whites, lightly beaten
2 cups cornflakes, coarsely crushed
Vegetable cooking spray
1 (26-ounce) jar low-fat spaghetti sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Combine the first 4 ingredients in a shallow dish. Dredge each piece of chicken in the flour mixture. Dip each piece of chicken in egg whites; dredge in cornflakes.

Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 25 minutes or until crisp.

Place spaghetti sauce in a medium saucepan, and cook over medium heat until thoroughly heated. Pour sauce over chicken, and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts.

Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup sauce)

Answer 5

CHICKEN PARMIGIANA BREAD

-----PHASE-----
1 lb Chicken cutlets (6 cutlets)
2 ea Eggs, beaten
1 c Milk
1 c Flour
1 c Seasoned bread crumbs
1/2 c Grated Parmesan cheese
1/2 c Olive oil
-----PHASE-----
1 lb Loaf bread or pizza dough
1 x (I use frozen dough from the
1/2 c Olive oil
1/4 T Margarine or butter
2 ea Cloves garlic, minced
8 oz Mozzarella cheese, sliced th

This is a 2 phase recipe, and makes 2 loaves.....
PHASE1:
1. Heat oil in frying pan.
2. Mix grated cheese with seasoned bread crumbs.
3. For each cutlet: dip in milk, dredge in flour, dip in egg, dredge
in bread crumb mixture.
4. Fry cutlets until browned on each side.
PHASE 2:
1. Heat olive oil and margarine until bubbling, then add garlic.
Saute.
2. Roll out bread dough to make an 11 x 17 rectangle. Slice this in
half.
3. For each half of the dough: brush with garlic mixture, turn on
the diagonal so that dough appears to be diamond-shaped. Lay 1/2
of the cutlets across the long end of the dough, cover with slices
of mozzarella cheese. Bring the two short ends over the top of
the cutlets to seal; brush top of dough with garlic mixture.
4. Bake at 350 for about 30 minutes, or until bread is golden brown.

Answer 6

1/3 cup flour
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. pepper
6 4-oz boneless skinless chicken breast halves
2 egg whites, slightly beaten
2 cups cornflakes, coarsely crushed
vegetable cooking spray
1 26 oz jar low-fat spaghetti sauce
3/4 cup 2% mozzarella cheese

Combine the first 4 ingredients in a shallow dish. Dredge each piece of chicken in the flourmixture. Dip each piece of chicken in egg whites; dredge in cornflakes.

Arrange chicken in a 13 x 9 inch baking dish coated with cooking spray. Bake at 350 for 25 minutes or until crisp.

Place spaghetti sauce in a medium saucepan, and cook over medium heat until thoroughly heated. Pour sauce over chicken and sprinkle with cheese. Bake an additional 5 minutes or until cheese melts. YIELD: 6 servings

Nutritional Information:
Calories: 275
Protein: 34
Carbs: 22
Fat: 4

Answer 7

I pretty much just take chicken breasts pound them out so that they are fairly thin or at least even. use flour, eggs, and italian bread crumbs to coat the breasts, then pan fry them in just a little bit of vegetable oil to get some color on them then put them in a baking dish, put some spagetti or pizza sauce on top then put mozzerella cheese on then bake until the cheese melts then top with parmesan cheese

Answer 8

Just one comment, use Japanese Panko bread crumbs instead of the normal kind.