Chicken Parmesan

If you want to add more Mediterranean recipes to your repertoire, Chicken Parmesan might be a recipe you should try. One serving contains 901 calories, 49g of protein, and 64g of fat. This gluten free and primal recipe serves 4 and costs $3.62 per serving. This recipe is liked by 174 foodies and cooks. It is brought to you by Foodnetwork. It works best as a main course, and is done in approximately 1 hour and 45 minutes. Head to the store and pick up sea-salt, onion, dried bay leaves, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is spectacular. If you like this recipe, take a look at these similar recipes: Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan, and Chicken Parmesan.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 60 minutes

 

Ingredients:

4 to 6 fresh basil leaves

2 32-ounce cans crushed tomatoes

1 carrot, chopped

1 stalk celery, chopped

8 3-ounce chicken cutlets

2 dried bay leaves

1 teaspoon chopped fresh rosemary leaves

1 teaspoon chopped fresh thyme leaves

2 cloves garlic, chopped

1/2 cup extra-virgin olive oil

3 tablespoons olive oil

1 small onion, chopped

16 teaspoons grated Parmesan

1 teaspoon chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

Sea salt and freshly ground black pepper

1/2 cup shredded mozzarella

2 tablespoons unsalted butter, cut into pieces

4 tablespoons unsalted butter, optional

Equipment:

oven

bowl

frying pan

pot

food processor

ziploc bags

Cooking instruction summary:

Watch how to make this recipe. 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 large heavy 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 the mozzarella over each cutlet, then sprinkle 2 teaspoons of the 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.; In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the 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 the 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.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 500 degrees F.

3. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper.

4. Brush both sides of the cutlets with the herb oil.

5. Heat a large heavy oven-proof skillet over high heat.

6. Add the cutlets and cook just until brown, about 2 minutes per side.

7. Remove the skillet from the heat.

8. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets.

9. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;

10. In a large casserole pot, heat the oil over medium high heat.

11. Add the onion and garlic and saute until soft and translucent, about 2 minutes.

12. Add the celery and carrots and season with salt and pepper.

13. Saute until all the vegetables are soft, about 5 minutes.

14. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.

15. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

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

17. 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.


Nutrition Information:

Quickview
896k Calories
48g Protein
64g Total Fat
37g Carbs
50% Health Score
Limit These
Calories
896k
45%

Fat
64g
99%

  Saturated Fat
19g
123%

Carbohydrates
37g
13%

  Sugar
21g
24%

Cholesterol
167mg
56%

Sodium
1358mg
59%

Get Enough Of These
Protein
48g
98%

Vitamin B3
23mg
118%

Vitamin B6
2mg
102%

Selenium
61µg
87%

Vitamin A
4320IU
86%

Vitamin E
12mg
80%

Phosphorus
600mg
60%

Potassium
2089mg
60%

Vitamin C
47mg
58%

Vitamin K
55µg
53%

Manganese
0.96mg
48%

Copper
0.91mg
45%

Iron
7mg
39%

Fiber
9g
39%

Vitamin B5
3mg
38%

Magnesium
146mg
37%

Vitamin B1
0.48mg
32%

Calcium
305mg
31%

Vitamin B2
0.49mg
29%

Folate
78µg
20%

Zinc
2mg
19%

Vitamin B12
0.74µg
12%

Vitamin D
0.56µg
4%

covered percent of daily need
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Chicken Parmesan - Lynn's Recipes

 

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Food Trivia

One fast food hamburger may contain meat from 100 different cows.

Food Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

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