Best 7 Chef Flowers Cheat Chicken Parmigiana Recipes

CHEF FLOWER'S CHEAT CHICKEN PARMIGIANA

Steps:

• Spray olive oil on a heated non-stick pan.
• Place chicken on pan and panfry the pre-made chicken schnitzels until both sides are golden brown.
• Once it is cooked place the cooked chicken schnitzel into an greased ovenproof dish and repeat steps until all the schnitzels are cooked.
• Spread your favourite pasta sauce individually on to the chicken. (Make sure you cover the entire top section of the chicken. I normally spread it thickly).
• Then sprinkle your chosen cheese on the chicken to cover the top of the chicken (Not to thick as it may melt over the pan).
• Garnish it lightly it with a sprinkle of dried or fresh parsley.
• Bake at 160 degrees celsius (320 fahrenheit) uncovered until cheese is melted and lightly browned (Between 20 to 30 minutes).
• Serve with a green salad or seasonal vegetables and garlic bread.

CHICKEN PARMIGIANA

Steps:

• Preheat the oven to 350 degrees F.
• Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
• Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
• Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
• Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

TIFFANY'S CHICKEN PARMIGIANA

Steps:

• Preheat oven to 425 degrees. Clean and trim chicken breasts. Season each chicken breast with salt, pepper and garlic powder. On a plate, pour enough bread crumbs to coat the chicken. In a bowl, break 3 eggs and beat. Run each piece of chicken individually through the eggwash, coat completely with the bread crumbs and place on a separate plate. Heat some olive oil in a large non-stick pan. Place the chicken in the pan and cook only until both sides of the chicken are browned. Remove the chicken and let drain on a paper towel. Spread some sauce thinly on the bottom of a large Pyrex casserole. Place the chicken in the casserole and put into 425 degree oven and cook for 15 minutes or until almost cooked through. While chicken is cooking, place a large pot of water on stove and let come to a rolling boil. Salt the water until it tastes like "the sea." Place spaghetti in boiling water, reduce heat to a simmer and stir. Cook spaghetti until done. Take a noodle out and taste to measure how done they are. When done cooking, drain the spaghetti into a colander. Take chicken out of the oven and spoon sauce over each piece of chicken. Cover each piece of chicken with cheese. Place chicken back into oven and heat until cheese is melted. In a saucepan, heat the remainder of the sauce. Take chicken out of oven and plate. Remove spaghetti from colander, plate and spoon sauce over the top. Grate Parmesan cheese over the top to taste.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
• Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MY CHICKEN PARMIGIANA

Steps:

• Beat egg and set into a rimmed plate.
• Set bread crumbs in a second rimmed plate.
• Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
• Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
• Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
• Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
• Serve with cooked spaghetti.