Chicken Parmesan Recipes – Easy & Quick To Prepare!
By Nathalie Sanders
These chicken parmesan recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised. So put your hat on and get ready for some quick easy chicken parmesan recipes:
Chicken Breasts Parmesan
4 Boneless Skinless Chicken Breast Halves
1/4 Cup Flour
3/4 Cup Bread Crumbs
1 Teaspoon Salt
1/2 Teaspoon Onion Powder
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Paprika
1/2 Cup Chopped Onions
2 Cloves Garlic Minced
16 Ounces Tomato Sauce — (canned ok)
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/4 Cup Olive Oil
1/2 Cup Parmesan Cheese
4 Ounces Mozzarella Cheese — shredded
Flatten each breast into an oval shape. Get out three bowls. Put flour in the first. Lightly beat the eggs in the second. In the third, combine the bread crumbs with the salt, onion powder, garlic powder and paprika. Dip each breast into the flour, then the eggs, and finally into the bread crumb mixture. Place on a cookie sheet and refrigerate to set coating–at least 30 minutes.
Make the sauce by lightly sautéing the chopped onion and garlic and then adding the tomato sauce, oregano, and basil. Simmer 20 minutes. Heat the olive oil in a skillet and sauté the breasts until golden brown. Arrange them in a shallow baking dish. Pour the sauce over the breasts, top with parmesan cheese and bake at 350 for 30 minutes. Remove pan from oven and sprinkle mozzarella on breasts. Return to the oven for another 10 minutes.
Chicken Parmesan Version 2
1/2 c seasoned dry bread crumbs
1 tbs parsley — chopped
1 small garlic clove — minced
olive or salad oil
coarsely ground black pepper
2 tb dijon style mustard
2 lb chicken breast halves — w/skin and bones, or about 1 1/2 pounds
3 medium plum tomatoes — about 3/4 lb
2 tbs parmesan cheese — grated
1 teaspoon dried oregano leaves crushed
1/2 teaspoon salt
1 bunch watercress
bottled olive oil and vinegar salad dressing
About 50 minutes before serving:
Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well.
Brush the Dijon-style mustard onto the skin side of the chicken breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non-stick cooking spray.
Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves.
Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.
Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and salad on 2 plates and sit down to eat.