i need another recipe... please help... calling all moms and good cooks?

Question

monday night is parmesan chicken night now we have had then on bread alone and with noodles, my sisters are tired of the same old thing any ideas how i could change it up but still have parmesan chicken ty

Answer 1

you could make big sandwiches with them, or try this out, they're yummy. dip in marinara if you want it more "authentic". serve with any side (pasta, rice, salad, bread). don't forget you can always do an eggplant parmesan too............

Parmesan Chicken Sticks

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan
Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Answer 2

You can try this recipe:

Parmesan Chicken

Ingredients:
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
4 chicken breasts, boneless and skinless
1/2 cup seasoned bread crumbs, finely crushed

Directions:

Heat oven to 425F. Combine mayonnaise, cheese and garlic powder. Spread mayonnaise mixture on chicken breasts, then coat with bread crumbs.

Arrange chicken on baking sheet and bake for 15-20 minutes, or until cooked through and lightly browned and tender. Serves 4

http://www.cdkitchen.com/recipes/recs/459/BakedParmesanChickenBreasts68358.shtml

You can prepare a nice salad to go with this dish.

Answer 3

CHICKEN PARMESAN WITH MUSHROOM SOUP

1/4 c. flavored bread crumbs
4 tbsp. grated parmesan cheese
2 lb. chicken parts
1 can cream of mushroom soup
1/2 to 3/4 c. milk
Paprika

Combine crumbs with 2 tablespoons parmesan cheese. Roll chicken in mixture. Arrange in 2 quart shallow baking dish, FAT side down. Bake uncovered at 400 degrees for 20 minutes. Turn chicken and bake 20 minutes more. Meanwhile, blend soup and milk. Pour over chicken. Sprinkle with paprika and remaining 2 tablespoons parmesan cheese. Bake 20 minutes more until chicken is tender. Serve with rice.

CHICKEN AND GREEN BEANS PARMESAN

9 oz. pkg. frozen Italian-style cut green beans
1 c. meatless spaghetti sauce
2 whole sm. chicken breasts (skinned, boned and halved lengthwise)
3 tbsp. grated Parmesan cheese
1/2 c. shredded mozzarella cheese

In a baking dish, stir together beans, 3/4 cup spaghetti sauce and Parmesan cheese. Arrange chicken over the bean mixture. Drizzle a little spaghetti sauce over chicken. Bake covered in 350 degree oven for 45 to 50 minutes. Sprinkle with mozzarella cheese. Bake about 2 minutes more or until cheese melts.

Answer 4

Try making rissoto. It's really not hard. To feed 4 people get 2 cups of Arborio rice. Saute 1 diced onion, 2 teaspoons of minced garlic in olive oil until soft. Add the rice and stir around until it's coated with the oil and you see a little white speck in the middle of the grain. Have 4 cups of chicken or veggie stock at a slow simmer. Splash in a little white wine (about 1/2 cup) and cook down. Add the stock; just covering the rice and stir frequently. When the stock cooks out, add the same amount again until the 4 cups of stock is gone. The rice will be tender and have a creamy consistency but still have a little bit of a bite to it. Finish the dish with 1/4 to 1/2 cup of heavy cream, 2 tablespoons of butter and a handful of grated parmigiano. Right before serving stir in fresh chopped basil, marjoram (or oregano). If you are using dried herbs put them in at the beginning. A tiny pinch of saffron added with the wine gives a subtle background flavor and beautiful color. If you don't have or don't like saffron put a pinch of turmeric for color, it doesn't have much flavor. This same procedure works with really tiny diced potatos (brunoise) and other grains; notably barley. Cous-Cous works with those flavors and is a lot quicker to cook. I prefer risotto.

Answer 5

Fry or bake the Parm chicken as usual. Then slice it up and put it on a bed of lettuce with a little tomato and call it a Parmesan salad? I know steak works great in a steak Caesar salad.

Answer 6

what about paprika chicken ? if you want the recipe then just email me and I will be glad to share the recipe . The recipe is one of my familys favs . If u still want to go with your parmesan chicken then how about a salad and french crusty bread ? good luck .

Answer 7

have Parmesan chicken, but also put any other recipe. Make it a dessert. Go to www.food network.com for more recipes.

Answer 8

you could cut the chicken into bitesized pieces, then bread them, then cook them, then cook some pasta, then mix the pasta and chicken with some pasta sauce, top it off with cheese and pop it in the oven for a while untill the cheese in bubbly and browned. and make some garlic bread and a salad to go with it.

Answer 9

rice pilaf? change up the noodles. How about pototoes?