Baked Chicken Parmesan
When we
were kids, my mother used to make a broiled chicken dish which we
called Chicken Parmesan. It was so good, we would fight over the
drippings. Then my mother gave up wheat for 20 years and the recipe is
lost somewhere in the deep storage of her mind, currently unaccessible.
(By the way, this is the main reason I put recipes on the web, they
don’t get lost or forgotten!)
We had a hankering for Parmesan chicken the other night so I hit the recipe books and Epicurious and came up with something really quite good. Not as drop-dead delicious as mom’s, and the reason why? Mom remembered as we were eating that she used to dip every piece of chicken in melted butter before rolling it in the breadcrumb/Parmesan mixture. Well no wonder we were fighting over the drippings! You can do the same, if you really want a treat. This recipe doesn’t do that, but if you want, just substitute the vinegar for melted butter and then add some more butter to the coating liquid.
We had a hankering for Parmesan chicken the other night so I hit the recipe books and Epicurious and came up with something really quite good. Not as drop-dead delicious as mom’s, and the reason why? Mom remembered as we were eating that she used to dip every piece of chicken in melted butter before rolling it in the breadcrumb/Parmesan mixture. Well no wonder we were fighting over the drippings! You can do the same, if you really want a treat. This recipe doesn’t do that, but if you want, just substitute the vinegar for melted butter and then add some more butter to the coating liquid.
Baked Chicken Parmesan Recipe
Parmesan chicken is traditionally made with boneless,
skinless chicken breasts. We use breasts, but thighs too, if we are
starting with a whole chicken.
Ingredients
Sauce:- 2 medium garlic cloves, peeled and minced
- 1/4 cup extra virgin olive oil
- 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
- Salt and ground black pepper
- 3 Tbsp Dijon mustard
- 1 Tbsp white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 (5-oz) skinless boneless chicken breast halves (or deboned thighs)
- 3/4 cup of breadcrumbs (we make our breadcrumbs from old French bread)
- 1 cup finely grated Parmesan cheese
- 3 Tbsp unsalted butter, melted
Method
1 Prepare the
sauce. In a large saucepan, heat the garlic and oil together over medium
high heat until the garlic starts to sizzle. Stir in the tomatoes,
basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.
Continue to simmer until sauce thickens a bit and flavors meld, about
10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and
keep warm.
2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. You might find it easier to put the chicken between layers of plastic wrap before pounding.
3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.
4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.
Serve with a side of rice or pasta. Ladle sauce over the chicken.
2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. You might find it easier to put the chicken between layers of plastic wrap before pounding.
3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.
4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.
Serve with a side of rice or pasta. Ladle sauce over the chicken.
Yield: Serves 4.
Barbecued Chicken on the Grill
Along
with hot dogs and hamburgers, barbecued chicken is about as classic as
it gets when it comes time for grilling. But chicken takes longer to
cook than either hot dogs or hamburgers, and loves lower cooking
temperatures, so it’s easy to mess up, either under-cooking,
over-charring, or both. The trick to good barbecued chicken? Patience.
Done right, it will take at least an hour, and even up to 2 hours.
Remember that barbecue is slow and low, grilling is hot and fast. You
can grill a chicken breast, but chicken thighs, legs or wings are far
better barbecued.
The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken.
The following is more of a “how-to” than a recipe.
Do you have a favorite barbecued chicken recipe? Or tip you would like to share? Please let us know about it in the comments.
The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken.
The following is more of a “how-to” than a recipe.
Do you have a favorite barbecued chicken recipe? Or tip you would like to share? Please let us know about it in the comments.
Barbecued Chicken on the Grill Recipe
Note that chicken thighs and legs will hold up better to
long, slow heat than will breasts which can more easily dry out. If you
barbecue breasts, keep them on the coolest part of the grill. This
recipe assumes fairly large chicken pieces (like the main pieces from a 4
to 5 pound whole chicken). If you are working with smaller chicken
pieces, they may require a shorter cooking time. If you are cooking
wings, they too may be done before the other larger pieces. A note
about the skin. Even if you do not plan on eating the chicken skin, it's
best to barbecue it with it on. The skin will protect the chicken
pieces from drying out.
Ingredients
- 4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on
- Salt
- Vegetable oil
- 1 cup barbecue sauce, store-bought or homemade
Method
1 Coat the
chicken pieces with vegetable oil and sprinkle salt over them on all
sides. Prepare your grill for high, direct heat. If you are using
charcoal or wood, make sure there is a cool side to the grill where
there are fewer coals.
2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.
3 Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.
4 By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
5 Paint with more barbecue sauce and serve.
2 Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.
3 Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.
4 By now the chicken should be cooked through. You can check with a meat thermometer inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
5 Paint with more barbecue sauce and serve.
Yield: Serves 4-6.
Chicken and Biscuit Pie
Topped with mini biscuits instead of pastry crust and
amply filled with a saucy mix of chicken and your family's favorite
veggies, this potpie is sure to warm you up on a wintry evening. Just
don't count on leftovers.
What you'll need
- FILLING:
- 4 tablespoons butter
- 1 cup finely chopped onion
- 1 rib celery, finely chopped
- 1/3 cup flour
- 1 1/2 cups chicken stock
- 1 1/2 cups whole milk
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 1/2 cups diced cooked chicken
- 2 cups vegetables of your choice (left-overs or frozen ones that have been thawed)
- Salt and pepper
- BISCUIT TOPPING
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into 1/4-inch pieces
- 3/4 cup milk
How to make it
- Melt the butter on the stovetop in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it.
- Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste.
- Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
- Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
- Bake the
potpie until the biscuits are golden brown and the filling is bubbly,
about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before
serving it. Makes 6 to 8 servings.
Nutritional Information
Per serving (3 biscuits and 1 cup of filling): Calories 381 • Carbohydrates 38g • Total Fat 15.5g • Saturated Fat 9.3g • Cholesterol 74.5mg • Sodium 697mgChicken and Dumpling Casserole
Crock Pot Whole Chicken
Total Time:
23 hrs
Prep Time: 15 hrs
Cook Time: 8 hrs
Servings: 4
4 teaspoons salt (per recipe reviews, 2 tsp is better)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)
Directions:
1 In a small bowl, combine the spices.
2 Remove any giblets from chicken and clean chicken.
3 Rub spice mixture onto the chicken.
4 Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5 When ready to cook, put chopped onion in bottom of crock pot.
6 Add chicken. No liquid is needed, the chicken will make it's own juices.
7 Cook on low 4-8 hours.
8 Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup chopped onion (optional)
Directions:
1 In a small bowl, combine the spices.
2 Remove any giblets from chicken and clean chicken.
3 Rub spice mixture onto the chicken.
4 Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5 When ready to cook, put chopped onion in bottom of crock pot.
6 Add chicken. No liquid is needed, the chicken will make it's own juices.
7 Cook on low 4-8 hours.
8 Note: I highly recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others (my crock pot cooks this recipe in 4-5 hours).
Crispy Cheddar Chicken
You may never fry chicken again after tasting this baked crispy cheddar chicken.
Crispy Cheddar Chicken
2 lbs chicken tenders or 4 large chicken breasts2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.
Chicken Crescent Rolls
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast
I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.
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