- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Chicken parmesan
Posted on 11/12/12 at 11:48 pm
Posted on 11/12/12 at 11:48 pm
Trying this out for the first time. Anyone have any favorite or special way they like this dish? Any modifications to make it better? Side dishes to go with it?
5
Posted on 11/13/12 at 5:37 am to ShotokanBengal
fresh basil a must, are you baking or frying the chicken?
Posted on 11/13/12 at 5:56 am to ShotokanBengal
If you like sweet red sauce go buy a jar of mounjunies. Make sure its the fat bottle, not the tall skinny one. Put chicken one at a time in zip lock bag. pound chicken to make thin. try to make all the chicken breast the same. coat chicken with a little oil and season with salt and pepper. This will keep chicken from drying out on pit. put chicken on hot pit. warm up sauce on stove. right before chicken is ready turn your oven to broil. have water already boiling for pasta. throw in pasta. stir so it want stick. put chicken on platter that can go in oven. put a little sauce on chicken then the cheese. put under broiler. leave oven door open. drain pasta. do not run cold water on pasta. put pasta back in pot. immeadiately put a little sauce on pasta and fold pasta around. this will keep pasta from sticking. watch chicken during this because it will finish off fast under broiler. plate your chicken and pasta put sauce on top of pasta with some good cheese on top. thats it. chicken will have a charbroiled taste. very easy
This post was edited on 11/13/12 at 6:02 am
Posted on 11/13/12 at 6:21 am to hooper27
I pound either pound the chicken breasts or filet them depending on the size. I then have one bowl of for flour, one for bread crumbs, and one for beaten eggs. I prefer using plain bread crumbs (if you like crispier get the panko kind) and mix in some parmasean cheese, salt, pepper, and orgeno. I then cover the breast in flour, then egg, then bread crumbs in that order. After all the breasts are breaded, I heat up some olive oil (not too hot) and pan fry each for a minute or two on each side until brown. Preheat your oven to 350 and cook for about 20 minutes. Then flip them and let cook for another 15. Then for the last 5 minutes add some mozzarella cheese and fresh basil on top....Or if you prefer to have them covered in red sauce, cook in oven for 15 minutes and then when you flip them, then cover with the sauce.
I've also tried in the past and marinating the breasts in some italian dressing for about 20 minutes before breading them. Its a lot messier but prevents the chicken from drying up if your concerned about over cooking them.
I've also tried in the past and marinating the breasts in some italian dressing for about 20 minutes before breading them. Its a lot messier but prevents the chicken from drying up if your concerned about over cooking them.
Posted on 11/13/12 at 8:35 am to WarmBubble
quote:
Preheat your oven to 350 and cook for about 20 minutes. Then flip them and let cook for another 15. Then for the last 5 minutes add some mozzarella cheese and fresh basil on top
You're flattening your chicken breasts, browning them in a pan and still cooking them for 40 minutes in the oven? Do you just like dry chicken?
Posted on 11/13/12 at 8:59 am to ShotokanBengal
easy arse recipe:
egg wash, dip in italian bread cumbs, fry in olive oil until brown, throw on top of pasta, and put red sauce and cheese on top of chicken. very good and easy to make.
egg wash, dip in italian bread cumbs, fry in olive oil until brown, throw on top of pasta, and put red sauce and cheese on top of chicken. very good and easy to make.
Posted on 11/13/12 at 6:46 pm to trident
quote:
fresh basil a must, are you baking or frying the chicken?
I was going to fry the chicken but all of these suggestions are making my mouth water so I'm probably going to try them all. I was planning on making it for my SO since it is one of their favorite dishes. Thanks for all of the tips!
Posted on 11/13/12 at 7:57 pm to ShotokanBengal
wash and dry chicken breasts
melt three stick butter/margarine and put this in a bowl
Mix half bread crumbs and half parm cheese in a bowl, add garlic, black pepper, basil
Dip chicken breast in butter, dip in bread crumb mixture and coat with butter and breadcrumb mixture
Put the coated chicken breasts in an oven pan and cook until done--365 for about 35 minutes--will be juicy and flavorful.
Serve with angel hair and sauce--
melt three stick butter/margarine and put this in a bowl
Mix half bread crumbs and half parm cheese in a bowl, add garlic, black pepper, basil
Dip chicken breast in butter, dip in bread crumb mixture and coat with butter and breadcrumb mixture
Put the coated chicken breasts in an oven pan and cook until done--365 for about 35 minutes--will be juicy and flavorful.
Serve with angel hair and sauce--
Posted on 11/14/12 at 12:37 am to JoseVargasTX
i like to fry to start and finish in the oven to finish cooking and melt the cheese
Posted on 11/14/12 at 7:02 am to JoseVargasTX
That sounds really good.
I usually pound mine thin and then coat in flower\egg\italian breadcrumbs, then fry it in a little olive oil until it's browned on both sides. I make it thin so it will finish cooking but not get the outside burned. Always been a hit. I'm really intrigued with using parmeasan too and butter and just baking it. Seems like it would make it easier for bigger batches.
I usually pound mine thin and then coat in flower\egg\italian breadcrumbs, then fry it in a little olive oil until it's browned on both sides. I make it thin so it will finish cooking but not get the outside burned. Always been a hit. I'm really intrigued with using parmeasan too and butter and just baking it. Seems like it would make it easier for bigger batches.
Posted on 11/14/12 at 4:57 pm to weaglebeagle
INGREDIENTS:
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken
breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella
cheese
1/4 cup grated Parmesan
cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. 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.
3. 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.
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken
breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella
cheese
1/4 cup grated Parmesan
cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. 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.
3. 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.
Posted on 11/14/12 at 5:32 pm to ShotokanBengal
Pick up phone - Call Gino's for take out. Italian salad on the side.
Posted on 11/14/12 at 7:02 pm to ShotokanBengal
Not a big fan of store bought breadcrumbs. Best thing so far has been 70% cheezits and 30% vegetable thins (the old style, before they made them healthy in ~2007)pounded to crumbs and then prepare as the other guys do it. Since you can't get the old, greasy veg thins any more, just regular cheezits do it for me now. Sometimes I cut it with regulr breadcrumbs
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News