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Reader Recipe: Chicken Parmesan

YumSugar — Tue, 02 Jun 2009 15:00:28 -0700

Whenever I'm in the mood for bold, robust flavors, my go-to meal is chicken Parmesan. Not only do I get to enjoy the savory richness of marinara sauce with Italian herbs, but I dream of warm, melted cheese and tender, succulent cutlets. My newest obsession is a version of the dish that TeamSugar member My Opinion came up with. While chicken Parmesan's already affordable to make, her version, which incorporates a quick homemade marinara sauce, is even more budget-friendly. By omitting the breadcrumbs, she also makes it healthier! Enjoy this protein-rich meal on a dime when you read more.

Submitted by TeamSugar member My Opinion

Tomato Sauce recipe For the Chicken Parmesan
Mine with helpful hints from Food Network.

This sauce turned out so perfect!!! I didn't crush roma tomatoes or anything... You can, but why? I just used a couple of 32 oz cans of crushed tomatoes, but they have to be the "Italian flavored" or the whole thing will be screwed up.

Ingredients

1. 2 32-ounce cans of Italian flavored crushed tomatoes.
2. 1/2 cup of extra virgin olive oil.
3. 1 small to medium onion chopped well.
4. 2 cloves of garlic chopped well.
5. 1 stalk of celery, chopped really well.
6. 1 normal sized carrot (or 3 or 4 of those cute little baby carrots in a bag) either shredded or chopped well.
7. 4 to 6 basil leaves. Roll them up and finely chop them.
8. Sea salt and pepper
9. 2 dry bay leaves.
10. 4 TBSP of UNsalted butter.

Directions
Pic of the ingredients:
I mostly use a good name brand of food but some things, to me and my cooking experience, taste better as the store brand like the Winn Dixie Italian flavored crushed tomatoes are the best, and the bay leaves.

1. Heat the olive oil over med/high heat (mostly medium) and toss in the chopped onions for 1 minute then add the garlic to it for additional 2 minutes until the onions are translucent.

2. Now add the celery, carrots, salt and pepper. Saute them until they are all soft. (about 5 minutes)

3. Add the 2 cans of crushed tomatoes, basil and bay leaves and simmer for an hour.
One of my bay leaves is pushed down into the sauce...
4. After an hour, don't forget to remove the bay leaves! Taste the sauce and use your own judgment as to how many TBSP of the unsalted butter you will use. It depends on the acidity of the sauce so only put in 1 TBSP at a time tasting after each has dissolved. I used 3 and it was perfect!

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Chicken Parmesan
Mine and helpful tips from the Food Network.

I made this without using bread crumbs and it was so much better IMO! I also did not use the traditional "spaghetti" because these noodles are so delicious!

Ingredients

1. 8 chicken breast cutlets
2. 3 TBSP of Olive Oil (I used extra virgin)
3. 1 teaspoon of Rosemary
4. 1 teaspoon of Italian Parsley (it's got to be chopped really well or the flavor is too strong on this bite or that bite....you can use regular parsley)
5. 1 teaspoon of Thyme (chopped really well!!)
6. salt and pepper
7. Shredded mozzarella
8. Fresh Parmesan. Kraft makes it easy. You can purchase the huge chunk of Parmesan with the built in shredder at the grocery store for like 5 or $6.
9. 8 pieces of cut up unsalted butter. (like 8 TBSP)
10. 2 cups of Tomato sauce (I'll post up that recipe as well) or just use marinara.

Directions
Here's a pic of the ingredients since I didn't have that option in the 'ingredients section.'
I know we all know what these ingredients are but everyone loves pics....

Preheat the oven to 450'

1.Stir the olive oil and all of the herbs including a dash of salt (remember you will be salting the breasts) and pepper in a bowl together and set aside.

2. Sprinkle a little bit of salt directly onto the chicken breasts, but don't go crazy! Let them set for 15 minutes.
3. Brush both sides of all chicken breasts with the oil and herbs mixture.

4. Heat a large skillet on med/high heat.
5. Add chicken. 2 minutes per side. No longer than that.
Seriously just 2 minutes no matter how tempting it is to fully cook them!
Seriously just 2 minutes no matter how tempting it is to fully cook them!
6. Remove from heat.
7. Spread some sauce in a large baking dish, (about 1/2 cup)
8. Place chicken breast in the dish and put more sauce around and on them.
9. Add 1 piece of unsalted butter on each breast.
10. Add 1 TBSP of mozzarella on each breast.
11. Grate your fresh Parmesan on top of each breast.

Bake for about 3 or 4 minutes. The cutlets are usually kind of thin so use your own judgment there but normally it only takes about 3 to 4 minutes in baking due to the few minutes of searing beforehand.

This will serve 8 people, or 4 really hungry people.

I seriously recommend using my Tomato Sauce recipe. I'll post it as well.

Here are the noodles I use. They're perfect for this dish!!

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Fast & Easy DInner: Chicken Parmesan Subs

partysugar — Fri, 14 Sep 2007 08:57:31 -0700

I love chicken parmesan but my favorite recipe is super time consuming. When I'm in desperate need of chicken parm, I make this quick, cheesy open faced sandwich version. This works as a great end of the week meal because it's delicious, comforting, and simple to make. Serve it alone or with a green salad to jump start your weekend. Pair with a cool cocktail, icy beer, or chilled wine. Get the recipe now, just read more

Chicken Parmesan Subs
From Rachael Ray

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
One 26-ounce box chopped tomatoes
Salt and pepper
Crushed red pepper
Oregano
4 thin chicken cutlets
2 tablespoons butter, softened
Two 6-inch firm-textured hoagie rolls, split
1 cup shredded mozzarella cheese

In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves and fry until lightly golden, about 5 minutes.
Stir in the tomatoes and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper and oregano.
Add the chicken and simmer, stirring occasionally, until cooked through, about 10 minutes.
Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Gently rub with the remaining garlic clove and set aside.
Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese.
Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.

Serves 4.

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Chicken Parmesan Two Ways - Beginner & Expert

partysugar — Tue, 12 Jun 2007 14:38:19 -0700

After macaroni and cheese, Chicken Parmesan is one of my all time favorite comfort foods. Breaded, crispy chicken, sweet warm tomato sauce, and gooey mozzarella, could you get any closer to perfection? Although the breading, dredging in flour, and egg steps may be a little intimidating, with help from the store, a delicious Chicken Parmesan can be made by any beginner cook! If you're up to a culinary challenge, tackle the expert recipe by making a fresh tomato sauce with hand torn basil and salty crushed black Kalamata olives. To choose which way you'll make it, view the recipes for both, just read more

Beginner Chicken Parmesan
From E-Rcps

2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total)
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired)
4 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
2 cups store bought Italian tomato sauce
1/2 pound fresh mozzarella cheese, thinly sliced or grated
Salt and freshly ground black pepper to taste

With the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").
Spread the bread crumbs on a flat plate.
Preheat oven to 400 degrees F.
Set the tomato sauce on low heat to warm (it will spread more easily).
Thoroughly coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).
On medium-high heat, melt the butter with the olive oil. Saute the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.
Place 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.
Cook the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.
Serve with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.

Serves 4-6.

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Expert Chicken Parmesan
From Tyler Florence

1/4 cup extra-virgin olive oil, plus 3 tablespoons
1 medium onion, chopped
2 garlic cloves, minced
2 bay leaves
1/2 cup kalamata olives, pitted
1/2 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
Pinch sugar
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1 tablespoon water
1 cup dried plain bread crumbs
1 cup freshly grated Parmesan, plus extra for sprinkling
1/2 cup chopped flat-leaf parsley leaves
2 teaspoons garlic powder
1 (8-ounce) ball fresh mozzarella, thinly sliced
1 pound spaghetti pasta, cooked al dente

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.

Serves 4.

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Today's Special: Light Chicken Parmesan

YumSugar — Mon, 08 Jan 2007 09:01:11 -0800

I love getting new magazines in the mail. The other day I received the latest issue of Everyday Food and surprise! it's a special "light issue" (just in time for all of our New Year's Resolutions). There are quite a few tasty looking treats in the magazine, but the one for a light chicken parmesan really stood out. I love chicken parmesan because it's so simple and can really make a dull chicken breast jump with flavor. And, it's a snap to throw together on even the busiest weeknights. To check out their take on a light chicken parmesan, read more

Light Chicken Parmesan
From Everyday Food

2 slices bread torn into pieces (they used whole wheat sandwich bread)
1 tbsp grated Parmesan cheese
1 tsp olive oil
1 large egg white
4 boneless, skinless chicken breast halves (6-8 oz each)
3/4 cup (3 oz) mozzarella (they used shredded part-skim)
2 tbsp all-purpose flour
1 can (28 oz) whole peeled tomatoes in purée
1 garlic clove, minced
coarse salt and ground pepper

- Preheat oven to 425F - rack in upper third
- Line a rimmed baking sheet with aluminum foil; set aside.
- Place bread, parmesan, oil, pinch of salt & pepper into food processor.
- Pulse until coarse crumbs form. Transfer to shallow bowl.
- Place flour in second shallow bowl; season with salt and pepper.
- Place egg white in third shallow bowl and beat with a fork until frothy.
- Dip top side of chicken breast in flour, shake off excess.
- Dip same side in egg white, letting excess drip off, then into breadcrumbs, pressing to adhere (do not do other side).
- Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet.
- Bake until breadcrumbs are browned, 8-10 minutes. Remove from oven, sprinkle with mozzarella. Return to oven and continue to bake for an additional 2-4 minutes (until cheese is lightly browned and chicken is opaque).
- Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper.
- Bring to a boil, reduce to a simmer and cook until sauce is thickened (6-8 minutes).
- Serve chicken with generous amount of tomato sauce.

Calories: 389 per serving
Serves 4

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Fast & Easy Dinner: Parmesan-Crusted Chicken with Arugula Salad

partysugar — Wed, 19 Mar 2008 05:27:11 -0700

While it may seem quicker to pan-fry chicken, baking chicken can actually be quite rapid, especially if you use breast halves. In this scrumptious recipe, chicken is coated in a mustard-thyme mixture before being dipped in to parmesan cheese. The chicken is then baked at a high temperature until crisp and succulent. A peppery arugula salad pairs nicely with the chicken, however if you dislike arugula substitute spinach or your favorite green. To take a look at the recipe, read more.

Parmesan-Crusted Chicken with Arugula Salad
From Food and Wine magazine

Ingredients

1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1/2 teaspoon chopped thyme
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
4 cups packed arugula leaves
1 cup cherry tomatoes, halved

Directions

Preheat the oven to 475°.
In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast.
Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water.
Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.

Serves 4.

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Fast & Easy Dinner: Chicken Risotto with Basil and Parmesan

partysugar — Fri, 06 Jul 2007 10:32:19 -0700

In the summer, I use natural basil almost everyday. It's deliciously fragrant and adds an incredible freshness to almost every dish. In tonight's quick and simple dinner, the basil plays a key role in flavoring and coloring a creamy risotto. Be sure to grill a few extra chicken breasts the next time you cook, because you can use it in this recipe instead of purchasing a rotisserie chicken. Sliced tomatoes topped with oil and vinegar make a healthy side, as does a chunk of crusty Italian bread. For the recipe please read more

Chicken Risotto with Basil and Parmesan
From Mealtime

1 tablespoon olive oil
1 small white onion, chopped
1 cup Arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (8 ounces) peas, drained
6 ounces cooked chicken, in chunks
1/2 cup chopped, fresh basil
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes.
Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Serves 4.

Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV

*Daily Value

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Fast & Easy Dinner: Rosemary Chicken Pizza

partysugar — Tue, 01 Sep 2009 06:50:37 -0700

By now, you may know that I love pizza. Not only do I serve it as an appetizer and use leftovers as toppings, but I make it when I'm in need of a quick pick-me-up. After a long day, there's nothing quite as comforting as a crisp crust oozing with melted cheese.

Assembling a pizza also allows me to get creative in the kitchen without having to waste a ton of time prepping ingredients. This simple recipe combines a crunchy dough with rotisserie chicken, goat cheese, rosemary, and Parmesan cheese.

It's a filling meal on its own, but for additional balance I'll enjoy it with mixed greens. To look at the recipe, read more.

Rosemary Chicken Pizza
From Every Day With Rachael Ray

Ingredients

Pizza dough
Extra-virgin olive oil, for brushing and drizzling
Freshly grated parmesan cheese, for sprinkling
Coarse salt
2 cups shredded rotisserie chicken
5 ounces goat cheese, crumbled
½ tablespoon chopped fresh rosemary (about 1 sprig)

Directions

Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
Brush the dough generously with olive oil and sprinkle lightly with parmesan and salt. Scatter the chicken, goat cheese and rosemary on top.
Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven. Bake until the crust is golden, 8 to 10 minutes. Drizzle with more olive oil and top with more parmesan. Cut into pieces.

Serves 8.

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Simple Tip: Use Parmesan Rinds to Flavor Soups

partysugar — Mon, 19 Oct 2009 11:30:12 -0700

Good-quality cheese is expensive and if I'm going to purchase a wedge of imported Italian Parmesan cheese, I like to use the entire chunk - including the rind. Luckily, I learned a long time ago that the rinds can be used to season soups and stews. Once you've grated all the cheese off, wrap the rind tightly in plastic wrap and throw in the freezer. The next time you make minestrone, chicken noodle soup, or any other Italian-style, stock-based soup or light stew, simply toss the rind in. It will melt and seep a nutty, cheesy goodness into the soup. How easy is that?!

Do you reserve and reuse cheese rinds? Tell us how below!

Come Party With Me: Harvest Party - Menu

partysugar — Tue, 06 Oct 2009 07:50:24 -0700

In wine making, the harvest is one of the most crucial times of year. It's when the vintners pick the grapes and usually occurs between August and October. Since the harvest is such an important season, many wineries celebrate with a lunch or dinner.

I think the tradition is the perfect excuse to plan a party! Just because you don't live in wine country doesn't mean you can't commemorate the harvest. Invite friends over for a meal that honors the wonderful world of wine. Every dish on the menu has wine on the ingredient list.

Start by displaying an assortment of charcuterie, olives, crackers, and goat cheese mousse with red-wine caramel. For the main course, offer chicken braised in white wine with shallots, pancetta, and fennel. Plate the chicken with a simple risotto alla Milanese - made with white wine and Parmesan cheese. These recipes are welcome at any dinner party, be it harvest-themed or a special birthday. To check them out, keep reading.

Monday's Leftovers: Chicken & Spinach Pesto Soup

YumSugar — Mon, 28 Sep 2009 09:00:22 -0700

Crazed start to the week? Then reassure your stomach and soothe the mind by using yesterday's chicken breasts to make a poultry riff on Provençal soupe au pistou.

This dish consists of assorted vegetables, with pistou, a sauce made of garlic, basil, olive oil, and Parmesan.

Serve it at room temperature, or piping hot, with fresh croutons for an element of crunch. If you're coveting the recipe, read more.