Parmesan Chicken Breasts

6 Servings
Chicken Italian
Parmesan chicken breast Italian Parmesan chicken breast Italian Chicken

6 boneless cken breasts
2 tablespoon ter (melted)
1/2 cup mesan Cheese
1/4 cup dry breadcrumbs
1 teaspoon dried gano
1 teaspoon sley flakes
1/4 teaspoon rika
1/4 teaspoon t
1/4 teaspoon ck pepper

Heat oven to 400 F Spray 15 x 10 x 1 baking pan with cooking spray Melt butter in a pan (for dipping the chicken) Mix remaining ingredients in another pan Dip chicken in the pan of melted butter Take chicken from butter to breadcrumb mixture Place chicken in the baking pan Bake 20 to 25 minutes until chicken is tender


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Parmesan Toasts

8 Servings
Parmesan normal
parmesan bread starter toast parmesan Bread Parmesan normal

1 french baguette or ciabiatta
1 ve oil
1 kosher salt and ground ck pepper
1 fresh grated mesan cheese

Preheat oven to 400 degrees (200 celsius) Slice the baguette diagonally into 1/4inch thick slices. Make as many slices as you like to serve with the soup. Place the slices on a sheep pan lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. sprinkle a thick layer of grated Parmesan on the toasts and bake for 5 - 10 minutes, until the toasts are lightly browned. cool to room temp.


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Parmesan Roasted Asparagus

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6 Servings
Asparagus American
Side Dish Vegetables Advance Bake Christmas Spring Thanksgiving Winter American Asparagus Light

2 1/2 pounds fresh aragus (about 30 large)
2 tablespoon ve oil
1/2 teaspoon her salt
1/4 teaspoon black per - freshly ground
1/2 cup mesan Cheese - freshly grated
1 large on cut in wedges for serving

Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges Each (4 oz) serving contains: Cals: 92, FatCals: 50, TotalFat: 6g SatFat: 2g, PolyFat: 0g, MonoFat: 4g Chol: 5mg, Na: 264mg, K: 403mg TotalCarbs: 6g, Fiber:3g, Sugars: 3g NetCarbs: 3g, Protein: 6g


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Parmesan Vegetable Toss

16 servings
Vegetables Uncategorized
Tasteofhome Mayo Cheese Parmes Basil Broccoli Onion Red Onion Parmesan Lettuce Vegetables Side Dish Spring Light

2 c onnaise
1/2 c mesan cheese
1/4 c ar
1/2 ts Dried il
1/2 ts t
4 c ccoli flowerets
4 c liflower flowerets
1 md onion; sliced
1 cn Waterstnuts; sliced,
1 lg Iceberg tuce; torn
1 lb on; sliced, cooked
2 c utons; optional

In a large bowl, combine mayonnaise, parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and waterchestnuts; toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired. Source: Taste of Home Magazine; June/July 1995. Submitted to RecipeLu List by Ruth and lt;pookypook and at;aol.com and gt; by PookyPook and lt;PookyPook and at;aol.com and gt; on Jan 24, 1998. Recipe by: Sue Klapper Converted by MM_Buster v2.0l.


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Chicken Parmesan

4 Servings
Chicken Italian
Kid Friendly Bake Main Dish Chicken Italian

1/2 cup ter
1/2 cup ad crumbs
1/2 cup mesan
1/2 teaspoon lic salt
1/4 teaspoon t
1/4 teaspoon per
6 ea cken breast

Dip chicken in butter. Mix dry ingredients. Dip chicken in dry ingredients, layer in casserole pan, pour remaining butter around chicken pieces not on top. Bake 400? 38 minutes. Baste after 15 minutes.


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Parmesan Artichoke Dip

8 Servings
artichoke appetizer
artichoke appetizer

2 jars marinated ichoke hearts drained and chopped
1 cup onnaise
1 cup grated mesan cheese
1 can diced green chile peppers drained or apeno peppers

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the artichoke hearts, mayonnaise, Parmesan cheese and chile peppers. Transfer the mixture to a 9x9 inch baking dish. Bake in the preheated oven 20 to 25 minutes, or until lightly browned. Or don't heat at all and serve cold.


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Chicken Parmesan for Two

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Quick Bake For Two Main Dish Dinner Fall Spicy (Hot)

2 cken breast boneless and halved
1/3 cup mesan cheese grated
1 teaspoon gano
1/2 teaspoon rika
1 tablespoon ter
1/2 tablespoon ve oil

Preheat oven to 350 degrees. In a bowl, combine Parmesan, oregano, paprika, and salt and pepper to taste. Line shallow baking pan with foil. On a dinner plate melt the butter in the microwave and add the oil, now dip the chicken in the oil mixture and then dredge in the cheese mixture. Bake for 30 minutes or until chicken is completely cooked. NUTRITION per serving: 276 Calories; 15g Fat; 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 384mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 Fat.


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Spicy Parmesan Chicken

6 Servings
Chicken American
chicken breast Parmesan red pepper flakes Easy Chicken Breast Main Dish American

6 boneless skinless cken breasts
1/2 cup grated mesan cheese
1 envelope Italian Dressing mix
1/2 tsp. pepper

Heat oven to 400 degrees Mix cheese, dressing mix and red pepper. Moisten chicken with water, coat with cheese mixture. Place in a shallow baking dish and bake 20 to 25 minutes, or until chicken is done (165 degrees)


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Parmesan Crusted Chicken

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4 Servings
Chicken American
Low Carb Sauces Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish Dinner Savory

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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Parmesan Chicken Tenders

6
Chicken Italian
Bake Snacks Brunch Appetizers Chicken Italian

4 tablespoons extra-virgin ve oil plus 1/2 cup
1 cup termilk
1 1/2 pounds cken tenders (about 18)
3 large lic minced
1/2 teaspoon t
3 tablespoons samic vinegar
1/4 tablespoon und pepper
1 1/4 cups mesan freshly grated
3/4 cup italian seasoned ad crumbs

Preheat the oven to 500 degrees F. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.


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Parmesan-Crusted Lemon Chicken

6 Servings
Chicken Uncategorized
Parmes Chicken Butter Parmesan Lemon

6 cken breasts - halves,
5 tb on juice - fresh
2 s
1 1/4 c Breadcrumbs - dry
1/2 c mesan -grated
2 ts on peel- grated
1/2 Stick ter - (4
on wedges

Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.] Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini


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Eggplant Parmesan

12 Servings
Japanese Eggplant
Turkish
smokey tangy savory dinner easter birthdays Japanese Eggplant Turkish

5 -7 Japanese plants
1 ve oil
2 pounds of lean und beef
2 cans of diced atoes
1 can of ato paste
2 large ons
1 Tbls. lic powder
1 tsp. in
1 on salt (to taste)

Stripe peel the eggplant and cut them into 1/2 inch slices. Fry the eggplants in olive oil till light brown. Sauce: in a large pot put the ground hamburger in and brown them. after you brown the hamburger add the 2 large cans of diced tomatoes, 1 small can of tomato paste, 2 large onions diced, garlic powder, cumin and onion salt. add the cumin to taste while the sauce is cooking. Bring up to a good boil, then reduce the heat to a simmer for 30 minutes, stirring occaissionally. Putting it together: Preheat the oven to 350. Layer eggplant, the sauce, the mozzeralla (grated) and repeat. Cook till top layer of cheese is brown. Cut and Serve


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Parmesan Crusted Chicken

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4 Servings
Chicken
American
Low Carb Sauces Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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Parmesan Crusted Chicken

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4 Servings
Chicken
American
Low Carb Sauces Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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Parmesan Crusted Chicken

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4 Servings
Chicken
American
Low Carb Sauces Lunch Spring Summer Fall Winter hour or less hour and a half or less 2 hours or less Christmas Main Dish

2 whole cken breasts boneless and skinless
2 whites
2 tbl. nstarch
Juice of 1/2 on
1 cup Dry, course ad crumbs
1 Tbl Fresh sley chopped
1 teaspoon her salt
1/4 teaspoon Ground ck pepper
Zest of 1 lemon ced
1/2 cup mesan cheese grated
3 tbl. ve oil
Sage-ter Sauce
3 tbl llots minced
1/2 cup Dry te wine
1/2 cup Heavy am
1/2 cup cken broth
1 teaspoon Fresh on juice
4 Tbl Unsalted ter cold, cubed
1 teaspoon salt,te pepper,cayenne to taste
1 teaspoon Fresh sage ced

Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breast are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour. For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve. The Roasted Potato recipe is listed seperately.


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