I want a really good recipe for chicken parmesean , help! ?

i love chicken parmesean and want to make some from scratch any good recipes out thereI want a really good recipe for chicken parmesean , help! ?
YUMMY CHICKEN PARMESAN ROLLS





chicken cutlets, thinly sliced


tomato sauce


mozzarella cheese (either shredded and/or sliced)


bread crumbs


shredded Parmesan cheese


extra virgin olive oil


toothpicks





Preheat oven to 350 degrees


Lay cutlet flat. Spread approximately 1-2 tbsp. tomato sauce on cutlet. Either lightly sprinkle mozzarella or lay on thin slice of mozzarella on top of sauce.





Roll up cutlet, being careful to not push out sauce or cheese.





Tightly secure cutlet with one or two toothpicks. Lightly baste “chicken roll” with olive oil. Mix breadcrumbs with Parmesan cheese in a 2:1 ratio, respectively.





Coat “chicken roll” with breadcrumb mixture entirely. Place “chicken roll” on baking sheet





Bake at 350 degrees for 40 minutes. Sprinkle extra shredded mozzarella or place a slice of mozzarella on top of each “chicken roll” in the last 10-15 minutes.








theres a good 1 4 youI want a really good recipe for chicken parmesean , help! ?
Authentic Chicken Parmesean





1 lb chicken breasts (3-4 breasts)


Breading


1 cup Italian seasoned breadcrumbs


1 cup parmesan cheese


2 tablespoons minced garlic


1 tablespoon thyme


1 tablespoon oregano


1 tablespoon basil


1/2 teaspoon salt


1/4 teaspoon black pepper


Dip mixture


3 eggs


1/4 cup milk


Additional Ingredients


1/2 cup extra virgin olive oil


1 (16 ounce) jar spaghetti sauce (more if needed, refer below)


2 tablespoons minced garlic


16 ounces mozzarella cheese


parsley (for garnishment)


1 lb cooked pasta (i.e. spaghetti)





Wash and pat-dry each chicken breasts.


Cut any visible fat from each chicken breast.


Pour olive oil (1/2 cup) into frying pan, and turn the heat up to medium-high.


Mix all of the following ingredients in a medium-large mixing bowl: parmesean cheese, bread crumbs, basil, salt, black pepper, oregano, thyme.


In another mixing bowl, whisk together the eggs and milk until it is slightly foamy. More milk, approximately 1/4 cup, can be added to make the milk-egg mixture less thick.


Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two. Place the chicken breast into the breading mixture. Roll chicken around to thoroughly coat all sides of chicken.


Once oil has reached optimum temperature, place the minced garlic into the oil and stir around for a second. Turn temperature of burner down between medium and medium-high. The garlic should be sizzling. Do not allow to burn. After a minute of constantly stirring the minced garlic, place the breaded chicken breast from the bowl into the frying pan. Allow room for the remaining breasts to be placed into the frying pan.


Repeat step 6 above for each of the remaining breasts (one at a time). Place each breaded breast into the frying pan.


Cook the chicken breasts on each side to a nice golden brown. This may take about 5 minutes per side. It really depends on the temperature you have your burner set at. You do not want to burn the chicken breasts.


Once each breast has reached a nice golden brown color, remove from frying pan and place on a plate lined with a few paper towels.


Preheat oven to 375 degrees.


Take a square glass pan, or equivalent, and spray with cooking spray (i.e., spray pam).


Pour half of the jar of spaghetti sauce into the square pan. (Note: if you are using a pan that is larger than a square glass pan, you may need to use more than one jar of spaghetti sauce. I used a 13x13 square glass pan.).


Pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce. Mix around to spread garlic throughout the pan.


Place each chicken breast into the pan without having the sides touching. Do not overlap the chicken breasts.


Pour the remaining spaghetti sauce onto each chicken breast. Spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce.


Cover pan with aluminum foil. There is no need to have a tight seal around the edges of the pan. The foil can be loosely placed on the pan with some gaps for venting to occur.


Place pan into oven on the middle rack. Bake for 40 minutes.


After 40 minutes have passed, take pan out of the oven. Carefully uncover the aluminum foil to avoid burns from escaping steam.


Sprinkle the mozzarella cheese over the sauce and chicken breasts. The idea is to have each breast thoroughly covered with cheese. It is okay if cheese gets on the sauce. It will make the dish look even better.


Place uncovered into the oven. Bake for an additional 10 minutes, or until cheese is melted and light brown.


Remove pan from oven. Place on a wire rack or ontop of the stove burner, and allow to cool for 5-10 minutes.


Sprinkle parsely on the top of each chicken breast. (This is for garnishment.)


Serve over top of cooked pasta. Spaghetti noodles are the best for this meal. Spoon sauce over top of each dish. (Fresh homemade spaghetti noodles are the absolute best for this meal.)
Here's a couple yummy ones I've tried before, hope they help :)





Chicken Parmesan





3 tablespoons olive oil


1 teaspoon chopped fresh rosemary leaves


1 teaspoon chopped fresh thyme leaves


1 teaspoon chopped fresh Italian parsley leaves


Salt and freshly ground black pepper


8 (3-ounces each) chicken cutlets


1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce


1/2 cup shredded mozzarella


16 teaspoons grated Parmesan


2 tablespoons unsalted butter, cut into pieces


Preheat the oven to 500 degrees F.


Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.





Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.





Simple Tomato Sauce:


1/2 cup extra-virgin olive oil


1 small onion, chopped


2 cloves garlic, chopped


1 stalk celery, chopped


1 carrot, chopped


Sea salt and freshly ground black pepper


2 (32-ounce) cans crushed tomatoes


4 to 6 basil leaves


2 dried bay leaves


4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.


Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.





If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.





Double Dipped Chicken Parmesan





4 large eggs


Salt and freshly ground black pepper


About 3 cups good quality bread crumbs, seasoned or plain


2 pounds boneless, skinless chicken breasts, halved


1/4 cup olive oil


7 cups tomato sauce, store bought


1/2 cup freshly grated Parmigiano-Reggiano


1/3 cup minced fresh flat-leaf parsley, optional, for garnish


Accompaniments: Cooked linguine and Sauteed broccoli rabe, recipes follow


Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.


In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.





Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.


Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.





Serve hot, and sprinkle with parsley, if using.





Cook's note: The chef's preference is to have a lot of tomato sauce poured on top of the chicken. If less saucy chicken is desired, use only 1/2 the amount of the sauce.





Linguine with Olive Oil:


1 pound linguine


2 tablespoons olive oil


Red pepper flakes, to taste


2 cloves garlic, sliced


Salt and freshly ground black pepper


1/4 cup chopped fresh flat-leaf parsley


In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.


Sauteed Broccoli Rabe:


2 pounds broccoli rabe (about 2 bunches)


2 tablespoons unsalted butter


2 cloves garlic, chopped


Salt and freshly ground black pepper


Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.


Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.





Chicken Parmesan - lighter version





1/2 cup fat-free ricotta cheese


1/2 medium zucchini, diced


1/2 cup chopped broccoli, blanched


1 red pepper, seeded and diced


2 tablespoons thinly sliced fresh basil leaves


4 boneless, skinless chicken breast halves


1 1/2 cups whole wheat bread crumbs


2 egg whites, beaten


Salt and freshly ground black pepper


1/2 cup white wine


1 tablespoon olive oil


2/3 cup fat-free tomato sauce


1/4 cup grated part-skim mozzarella


1/2 cup diced tomatoes


Preheat the oven to 350 degrees F.


In a mixing bowl, combine the ricotta, zucchini, broccoli, red pepper, and basil. Set aside.





Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness. Remove chicken from bag. Spoon a dollop of the ricotta mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll. Repeat with remaining chicken.





Put the bread crumbs on a plate. Season the egg whites with salt and pepper. Heat the wine and olive oil in a large nonstick skillet. Dip the chicken roll-ups in the egg whites and then coat with bread crumbs. Place the roll-ups in the skillet and cook until golden brown on both sides, about 10 minutes.





Spread the tomato sauce in a shallow baking dish and place the chicken roll-ups over the sauce. Sprinkle with mozzarella. Bake for 30 minutes.





Divide the roll-ups among 4 plates, spooning some sauce over the top. Sprinkle with diced tomato and serve immediately.
whatever recipe you follow, I sugges you use panko for the breading, it's japanese breadcrumbs. it'll make your chicken very crispy and light. unlike traditional breadcrumbs which will make it denser and heavy.
foodnetwork.com look under emeril or rachel ray
Presto (Chicken) Parmesean





Chicken Parmesean is one of my husband's favorites, but I don't always have the time my grandmother taught me to make it in the authentic Italian tradition. So, I've compromised and modernized, much to the delight of my family. I hope you enjoy this as much as we do!





Ingredients


4 Breaded, frozen Chicken breast


1 jar Pasta sauce (I used Emeril's Roasted Red Pepper)


1/4 cup Freshly grated Parmesean Cheese


1 cup Part-skim shredded Mozzerella cheese


1/2 pound Favorite pasta (I used vermicelli)





Preparation


Preheat oven to 350. In a prepared 9x13 pan, empty jar of pasta sauce. Place frozen, breaded chicken breast on top of sauce. Sprinkle with Parmesean and Mozzerella. Bake for 30-40 minutes or until chicken is no longer pink. Boil and drain pasta while chicken cooks. Serve over pasta.
I go the easy route when I fix it for my husband and myself-


2 tyson frozen breaded chicken patties (or 1 per person)


1/2 lb cooked spaghetti (adjust for # of people)


1 jar Prego pasta sauce (I like chunky garden style)


1/2 package Sargento's Italian finely grated cheese (adjust to taste)


desired amount grated parmesean


Put the cooked spaghetti and sauce into an oven safe dish. Put 1 chicken patty per person on top of the spag. and sprinkle with the cheeses. Bake according to cooking time %26amp; temp indicated on the frozen chicken box. VOILA! chicken parmesean!
Easy Parmesan Garlic Chicken:





Prep: 5 minutes Total: 30 minutes





1/2 cup Kraft 100% Grated Parmesan Cheese


1 envelope GOOD SEASONS Italian Salad Dressing Mix


6 boneless skinless chicken breast halves (about 2 lb.)


1/2 tsp. garlic powder





1. MIX cheese, garlic powder, and salad dressing mix.


2. MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.


3. BAKE at 400*F for 20 to 25 minutes or until cooked through.





Makes 6 servings.





It comes out really good mmm!
PARMESAN CHICKEN WITH MIXED BABY GREENS


Serve with: Steamed broccoli and roasted potatoes. Dessert: Baked apples.


2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs


1/2 cup grated Parmesan cheese


2 1/2 tablespoons chopped fresh marjoram


1 egg


4 skinless boneless chicken breast halves (about 1 1/2 pounds total)





4 tablespoons olive oil


3 tablespoons white wine vinegar





6 cups mixed baby greens





Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.





Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.





Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.





Makes 4 servings.
Chicken Parmesan





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


Kosher salt and freshly ground black pepper


4 skinless, boneless, chicken breasts (about 11/2 pounds)


1/2 cup all-purpose flour


2 large eggs, lightly beaten


1 tablespoon water


1 cup dried bread crumbs


1 (8-ounce) ball fresh buffalo mozzarella, water drained


Freshly grated Parmesan


1 pound spaghetti pasta, cooked al dente





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. 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, salt and pepper. Lower the heat, cover, and keep warm.


Preheat the oven to 450 degrees F.





Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. 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, season with salt and pepper.





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 sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
4 boneless skinless chicken breasts


1 cup flour


3 eggs, beaten


1 cup parmesan AND 1/3 cup bread crumbs


8 oz spaghetti noodles, cooked and drained


1 jar pasta sauce of your choice


1 cup parmesan, shredded





Pound the chicken into thin pieces. (i use a rolling pin and place the meat between two pieces of saran wrap). Then, flour the meat, dip it in egg wash then dip in parmesan/bread crumb mixture. Repeat the egg and parmesan process again. Make sure the pan is hot, but not hot enough to scorch. Swirl 2 tbsp. of olive oil into pan, and place meat inside. Allow to cook 3-5 minutes or until golden per side. In a baking dish, place the chicken breasts, top with two cups of the sauce, and top with parmesan. Bake ten minutes at 350 degrees until cheese is melted and bubbly. Pour remaining sauce over noodles, stir well and place on plates. Top with Chicken breasts and parmesan.
This is easy! I like to serve it with m mixed veggies.





Chicken Parmesan


Serves 6





1/3 Cup Parmesan cheese, grated


1/4 Tsp Italian Seasoning, crushed


6 (4 oz) Chicken Breast, boneless, skinless


1 Tbsp Unsalted Butter


1/2 Cup White Onion, diced


1 Tbsp All-Purpose Flour


1/2 Cup 2% Milk


1 (1 oz packet) Ranch Flavored Salad Dressing Mix


6 Slices Mozzarella Cheese


1/2 (10 oz pkg.) Spinach, frozen, thawed, drained


1 Tbsp Pimiento, chopped





Instructions:


Preheat the oven to 350ºF





In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.





Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.