Chicken Parmesan Recipes

[morethananyonex]

Anyone have any favourite (preferably easy ) chicken parmesan recipes they'd be willing to share?

 

[justjulie]

I'm cooking chicken parm for 30 people in a couple of weeks - please share your easiest recipe

 

[pkondz]

I've used this one from Guy Fieri. He made it on Guy's Big Bite and it's called Slamma Jamma Parmigiana I found his recipe a bit too salty though, but have heard (haven't tried it yet) that you can cut the salt and sugar down to a 1/3 cup.


http://www.foodnetwork.com/recipes/guy-fieri/slamma-jamma-parmigiana-recipe/index.html

 

[Molliday]

I have a pretty easy one.

Take chicken breast cutlets, or tenders (I prefer tenders - I just make more of them) and roll them in egg, then in italian bread crumbs. Pan fry in olive oil until done.

Depending on how many you're making, put spaghetti sauce in the bottom of a pan (I used a 9x13 and a large jar of spaghetti sauce). Place chicken on top of the sauce. Sprinkle with shredded mozzarella and parmesan cheese and bake at 350 degrees until warmed through - around 30 - 45 minutes.

I think I got this recipe from a Prego jar, but it's been so long that I can't remember. You can probably find the specifics on the recipe if you Google it.

ETA: Here is the recipe: http://origin.www.campbellskitchen....en+parmesan&fbid=lBSwOGieIlf&fbid=lBSwOGieIlf

 

[DMickey28]

I don't know of too many variations in chix. parm!

I cut a chicken breast in half the long way to thin it out (I hate the pounding!) I do egg and seasoned bread cumbs with onion poweder, garlic powder, salt and pepper added into it. I pan sear it and top it with homemade sauce, mozz cheese and put it in the oven to melt the cheese and finish cooking the chicken.

The main differences are in the bread crumbs and the sauce. I haven't found a jar sauce that I like very much. The more expensive marinara's seem to be a lot better ... kind of the speciality ones $7+. I usually make my own with onions, garlic, tomatoes and basil with salt and pepper.

Good Luck!!

 

[HM]

I just use italian herbed breadcrumbs on the chicken pieces (held on with egg wash), bake in oven until cooked through to 160 degree internal temp. Spoon favorite marinara type sauce on top, and add pieces of mozzerella cheese on top and set under the broiler to finish up.

 

[morethananyonex]

Thanks guys!

 

[timmac]

I have a pretty easy one.

Take chicken breast cutlets, or tenders (I prefer tenders - I just make more of them) and roll them in egg, then in italian bread crumbs. Pan fry in olive oil until done.

Depending on how many you're making, put spaghetti sauce in the bottom of a pan (I used a 9x13 and a large jar of spaghetti sauce). Place chicken on top of the sauce. Sprinkle with shredded mozzarella and parmesan cheese and bake at 350 degrees until warmed through - around 30 - 45 minutes.

I think I got this recipe from a Prego jar, but it's been so long that I can't remember. You can probably find the specifics on the recipe if you Google it.

ETA: Here is the recipe: http://origin.www.campbellskitchen....en+parmesan&fbid=lBSwOGieIlf&fbid=lBSwOGieIlf

THIS! The only minor change I'd make is to do a dip in flour before the egg and breadcrumbs. But same idea. Keep it simple. Pan frying is essential (in my opinion) to having the right crispy texture on the outside. Just breading and baking doesn't work even remotely as well.

 

[Poohforyou]

I use frozen breaded chicken tenders, Classico tomato basil sauce and shredded 6 blend Italian cheese. I bake the tenders and then all the sauce and cheese for the last 5 min or so. It couldn't be any quicker and easier and DH loves it (he's the only one who eats it). I don't like chicken parm and DD eats the tenders plain with the cheese on the side.

 

[mjkacmom]

I don't know of too many variations in chix. parm!

I cut a chicken breast in half the long way to thin it out (I hate the pounding!) I do egg and seasoned bread cumbs with onion poweder, garlic powder, salt and pepper added into it. I pan sear it and top it with homemade sauce, mozz cheese and put it in the oven to melt the cheese and finish cooking the chicken.

The main differences are in the bread crumbs and the sauce. I haven't found a jar sauce that I like very much. The more expensive marinara's seem to be a lot better ... kind of the speciality ones $7+. I usually make my own with onions, garlic, tomatoes and basil with salt and pepper.

Good Luck!!

This - I've never even thought to find a recipe, and never used jarred sauce. I will sometimes pound it also, depending upon how thick the chicken is.

 

[TheIncredibles!]

I make my own sauce.

Trim and pound chicken breasts, dip in seasoned egg wash, then in panko that I have added some salt, pepper, paprika, parm cheese and italian seasonings to.

Pan fry. Place sauce in bottom of baking pan, top with chicken and more sauce. Add mozzarella cheese, cover tightly with foil and bake for 1 hour at 350.

 

[JoiseyMom]

I have a pretty easy one.

Take chicken breast cutlets, or tenders (I prefer tenders - I just make more of them) and roll them in egg, then in italian bread crumbs. Pan fry in olive oil until done.

Depending on how many you're making, put spaghetti sauce in the bottom of a pan (I used a 9x13 and a large jar of spaghetti sauce). Place chicken on top of the sauce. Sprinkle with shredded mozzarella and parmesan cheese and bake at 350 degrees until warmed through - around 30 - 45 minutes.

I think I got this recipe from a Prego jar, but it's been so long that I can't remember. You can probably find the specifics on the recipe if you Google it.

ETA: Here is the recipe: http://origin.www.campbellskitchen....en+parmesan&fbid=lBSwOGieIlf&fbid=lBSwOGieIlf

I do it the same way....never took the recipe off of there, just did what my mom did. I use the full breast though, and pound them thin. I also add sauce on top of the chicken before I add the mozz cheese!