Parmesan Recipes

  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil

Chicken Parmesan

Food & Cooking , Peanut Free , Soy Free , Kid-Friendly , Dinner , Bon Appétit , Lunch , Ingredients , Meat & Poultry , Chicken , Main course , World Cuisine Recipes , European , Tomato , Italian , Small Plates , Chicken Breast Recipes , Pan-Fry , Quick & Easy , Parmesan , Broil , casseroles , Mozzarella

Author: Chef John

My Version Of Chicken Parmesan Is A Little Different Than What They Do In The Restaurants, With Less Sauce And A Crispier Crust.

Time: 1h

Yield: 4

Number Of Ingredients: 13

  • 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).
Nutrition Facts:

Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

Easy Chicken Parmesan

Food & Cooking , Ingredients , Meat & Poultry , Chicken , Chicken Breast Recipes

Author: Martha Stewart

A Favorite Dish, These Easy Cheesy, Breadcrumb-coated Chicken Cutlets Are Quickly Cooked On The Stovetop, Then Topped With Mozzarella And Broiled On A Bed Of Tomato Sauce. Serve Them Over Pasta Or With A Crisp Green Salad And Plenty Of Garlic Bread.

Time: 35m

Number Of Ingredients: 8

  • Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
  • Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
  • Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
Nutrition Facts:

  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed and finely chopped
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • 6 skinless, boneless chicken breast halves
  • 2 cups prepared marinara sauce
  • ¼ cup chopped fresh basil
  • 1 (8 ounce) package shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • 1 (5 ounce) package garlic croutons

The Best Parmesan Chicken Bake

World Cuisine Recipes , European , Italian

Author: Chef John

This Chicken Parmesan Is Done Casserole Style (so, No Breading Or Frying!), But Still Offers Up That Irresistible Combination Of Tender Chicken, Crunchy/cheesy Coating, And Flavorful Sauce.

Time: 50m

Yield: 6

Number Of Ingredients: 9

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  • Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  • Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts:

Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g

  • 2 tablespoons olive oil
  • 8 ounces pancetta or thick bacon, diced
  • 4 large eggs, at room temperature
  • 1 cup (2 1/2 ounces) freshly grated Parmigiano-Reggiano cheese
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • 1 pound spaghetti

Spaghetti Alla Carbonara

Gourmet , Egg , Winter , main-dish , Pork , Pasta , Quick & Easy , Pasta Sides , Sauté , Parmesan

Author: Marc Murphy

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 7

  • In a large saute pan, heat the oil over medium heat until shimmering. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
  • In a large bowl, mix together the eggs, cheese, and pepper until uniform. Set aside.
  • Fill a large pot with water and add enough salt so the water tastes like seawater. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid.
  • Drain the pasta, transfer to the bowl with the egg mixture and add the pancetta, along with all the fat from the pan. Toss the pasta with the egg-cheese mixture and the pancetta until the eggs are cooked and the pasta is coated and creamy, about 1 minute. Serve immediately.
Nutrition Facts:

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk
  • 8 oz fettuccine
  • salt, to taste
  • pepper, to taste
  • ¼ cup grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped

One Pot Garlic Parmesan Pasta Recipe By Tasty


Author: Tasty

Here's What You Need: Unsalted Butter, Garlic, Chicken Broth, Milk, Fettuccine, Salt, Pepper, Grated Parmesan Cheese, Fresh Parsley

Time: 39m

Yield: 4 servings

Number Of Ingredients: 9

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!
Nutrition Facts:

Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

  • 1 lb pasta
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons butter
  • 1 tablespoon chopped garlic (or minced)
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1 -1 1/2 cup shredded parmesan cheese (grated will not work well, shredded works best!)
  • salt and pepper
  • 4 -5 scallions (green onions, diced with scissors)

Garlic Parmesan Cream Sauce Over Pasta


Author: Anonymous

Make And Share This Garlic Parmesan Cream Sauce Over Pasta Recipe From

Time: 20m

Yield: 2-4 serving(s)

Number Of Ingredients: 11

  • Cook pasta according to directions.
  • When pasta is half way done, start with cream sauce in separate pot.
  • Add butter, olive oil and garlic and saute on med-low heat until butter is melted, then add red pepper flakes and saute.
  • Mix in flour until combined.
  • Add milk and chicken broth, bring to a boil, lower heat and stir until thickened.
  • Add parmesan and stir until melted.
  • Serve over pasta, and top with green onions.
  • Option: Add cooked, diced chicken.
Nutrition Facts:

  • 1 garlic clove, minced
  • 1/4 cup olive oil
  • 1/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 cups fat-free milk
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil
  • Hot cooked spaghetti or linguine

Basil Parmesan Pasta Sauce


Author: Taste Of Home

"as A Busy Home Health Nurse, I'm Committed To Preparing Meals That Are Quick And Nutritious," Shares Susan Houser Of Anchorage, Alaska. "i Came Up With This Rich And Creamy Sauce That Is Lower In Fat Than Traditional White Sauce. Dinner Guests Never Believe It Is Made With Fat-free Milk."

Time: 20m

Yield: 8 servings.

Number Of Ingredients: 9

  • In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.
Nutrition Facts:

  • 2 ¼ cups water
  • 1 cup milk
  • 1 tablespoon butter
  • 1 cup quick-cooking polenta
  • 1 cup grated Parmesan cheese
  • 2 fresh basil leaves, chopped
  • salt and ground black pepper to taste
  • 1 tablespoon butter, chilled and cut into pieces
  • 2 tomatoes, sliced
  • ½ cup grated Parmesan cheese
  • 2 fresh basil leaves, chopped

Baked Polenta With Fresh Tomatoes And Parmesan

Side Dish , Grain Side Dish Recipes , Polenta Recipes

Author: Rjohl

This Recipe Is A Perfect Way To Highlight And Use Fresh Summer Tomatoes. It Makes A Great Side Dish For Grilled Chicken Or Pork Chops.

Time: 40m

Yield: 4

Number Of Ingredients: 11

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 8x8 inch baking dish.
  • Place the water, milk, and butter in a saucepan and bring to a boil over medium-high heat. Add the polenta and stir with a wooden spoon until thickened, about 5 minutes. Remove from heat and stir in 1 cup Parmesan cheese and 2 chopped basil leaves; season with salt and pepper to taste. Transfer the polenta to the prepared baking dish and arrange the remaining chilled pieces of butter over the top.
  • Bake the polenta in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from the oven.
  • Decoratively arrange the slices of tomato over the top of the polenta, spread the remaining basil leaves over the tomatoes, and sprinkle with 1/2 cup Parmesan cheese.
  • Return to the oven and bake until the tomatoes are warm and the Parmesan cheese is bubbly, 5 to 10 minutes.
Nutrition Facts:

Calories 427.6 calories, Carbohydrate 37.5 g, Cholesterol 56.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 22.4 g, SaturatedFat 11.9 g, Sodium 1013 mg, Sugar 6.8 g

  • For the tomato sauce:
  • 4 tomatoes
  • 1 medium yellow onion, skin on
  • 1 small bulb garlic
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • For the polenta:
  • 1 cup polenta
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons chopped fresh basil
  • 1/2 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • For the garnish:
  • 4 tablespoons chopped basil

Baked Polenta With Tomato Sauce And Ricotta

Vegetarian , Dinner , HarperCollins , Tomato , Basil , Parmesan , Healthy , Hominy/Cornmeal/Masa , Ricotta

Author: Art Smith

I Turn To Polenta When I Am In Need Of Some Good, Old-fashioned Comfort Food. I Suspect It's Because There Is Not Much Difference Between Polenta And The Grits I Was Raised On In North Florida. This Simple Dish Relies Once Again On My Favorite Tomato Sauce And Not Much Else Other Than Freshly Cooked Polenta Made Better Than Ever With A Little Added Ricotta.

Yield: 4 servings

Number Of Ingredients: 15

  • To prepare the tomato sauce:
  • Preheat the oven to 425°F. Place the tomatoes, yellow onion, and garlic in a baking pan. Bake for 45 minutes or until the garlic is soft and the skin is peeling away from the tomatoes. Remove from the oven and cool to room temperature. Remove the skin from the tomatoes and put in a saucepan. Squeeze the garlic out of the bulb and into the tomatoes. Remove the skin from the onion. Coarsely chop the onion and add to the tomatoes.
  • Add the olive oil to the tomatoes and puree with a handheld immersion blender until smooth. You may need to add up to 1/3 cup water if there is not enough liquid. Season with salt. Warm the tomato sauce just prior to use.
  • To prepare the polenta:
  • Preheat the oven to 400°F. In a medium saucepan, bring 3 cups of water to a simmer and stream in the polenta. Whisk together until there are no lumps. Cover with a lid and continue to cook over low heat for 20 minutes, stirring every 3 minutes. Be careful when you go to stir the polenta-it tends to spit out pieces of the cornmeal, which is very hot. Remove the polenta from the heat and stir in the olive oil and basil. Drop in teaspoon-size pieces of the ricotta cheese. Pour the polenta into an 8-inch square baking pan and spread evenly. Sprinkle with the Parmesan cheese and let sit for 1 hour or until the polenta has firmed up. Bake the polenta in the oven for 15 minutes or until heated through. Cut the polenta into 8 equal pieces.
  • To serve:
  • Place 1/2 cup warm tomato sauce in 4 shallow bowls and top with two pieces of the polenta. Sprinkle with the chopped basil.
Nutrition Facts:

  • 1 cup coarse polenta
  • 1/2 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup fresh ricotta
  • 1 cup grated Parmesan
  • Black pepper

Baked Polenta With Ricotta And Parmesan

Dinner , Side dish , grains and rice

Author: David Tanis

This No-stir Method Produces An Effortless Polenta. The Ricotta Adds Lightness And Turns The Polenta Into An Elegant Side Dish. It May Be Baked Up To 2 Hours In Advance And Reheated, If Desired.

Time: 1h

Yield: 4 to 6 servings

Number Of Ingredients: 6

  • Soak polenta in cold water for 1 hour. Heat oven to 400 degrees. Drain polenta, then place in a heavy-bottomed pot or ovenproof baking dish. Add salt and 4 cups water.
  • Place pot in oven, cover, and bake for 45 minutes. (The polenta will begin to simmer and absorb water after a few minutes. No need to stir.)
  • After 45 minutes, uncover and stir in the olive oil, ricotta and Parmesan, but don't overmix. Some of the ricotta should remain in big blobs. The mixture may be a bit soupy at this point, but will thicken as it continues to cook. Bake, uncovered, for another 15 minutes, until top has browned. Finish with a generous amount of pepper.
Nutrition Facts:

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