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Chicken
Feb 29, 2024 18:53:55 GMT -5
Post by SAR01 on Feb 29, 2024 18:53:55 GMT -5
Chicken Dump Dinner
Ingredients
2 chicken breasts, bone-in and skin-on 1 teaspoon black pepper 2 teaspoons kosher salt, divided 2 tablespoons extra-virgin olive oil 2 pints cherry tomatoes 2 (15-ounce) cans cannellini beans, drained and rinsed 1 cup pitted Castelvetrano olives 1 teaspoon lemon zest 1 teaspoon fresh rosemary leaves, chopped
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Pat the chicken breasts dry and cut them in half crosswise.
Step 3 -Season the breast pieces evenly with the pepper and 1 teaspoon of the salt.
Step 4 -Stir together the olive oil, the tomatoes, the beans, the olives, the lemon zest, the rosemary, and the remaining salt in a 9x13-inch baking dish.
Step 5 -Place the seasoned chicken breast pieces skin-side up on the tomato mixture.
Step 6 -Bake, stirring the vegetables halfway through, until the chicken has reached an internal temperature of 165 degrees F and the skin is golden-brown and crispy, about 50 minutes.
Step 7 -Serve hot.
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Chicken
Mar 1, 2024 19:49:47 GMT -5
Post by SAR01 on Mar 1, 2024 19:49:47 GMT -5
Amish Chicken and dumplings
Ingredients
For the noodle dough: 3 cups flour, plus more for dusting a work surface 2 eggs 1/2 teaspoon salt water, as needed For the broth: 8 cups chicken broth 2 stalks celery, thinly sliced 2 cups sweet peas 1 carrot, peeled, diced 4 potatoes, peeled, diced 1 medium white onion, diced 2 teaspoons parsley 1 tablespoon cornstarch 1/4 cup water 3 cups rotisserie chicken, chopped salt, to taste pepper, to taste
Directions
Step 1 -In a large mixing bowl, add the flour, the eggs, and 1/2 teaspoon of the salt, mixing it together.
Step 2 -Add small amounts of water to the flour mixture until the dough comes together and forms a ball.
Step 3 -Flour a countertop, then roll out the dough until it is 1/2-inch thick.
Step 4 -Cut the dough into 1 1/2-inch squares.
Step 5 -In a stockpot, add the broth, the celery, the peas, the carrots, the potatoes, the onion, and the parsley.
Step 6 -Bring the mixture to a rolling boil.
Step 7 -Add the noodles one at a time to prevent sticking.
Step 8 -Reduce the mixture to a simmer, and let the noodles cook until tender, about 25 minutes.
Step 9 -In a small bowl, whisk together the cornstarch and the water until smooth.
Step 10 -Stir the cornstarch mixture into the soup.
Step 11 -Continue to simmer and stir occasionally until the mixture has thickened, about 3-5 minutes.
Step 12 -Once thickened, stir in the chicken.
Step 13 -Season to taste with the salt and the pepper.
Step 14 -Serve.
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Chicken
Mar 2, 2024 19:08:52 GMT -5
Post by SAR01 on Mar 2, 2024 19:08:52 GMT -5
Church Lunch Bake
Ingredients
1 1/2 cups penne pasta 1 (9-ounce) package fresh spinach leaves 1 pound chicken breasts, boneless and skinless, cut into bite-size pieces 1 teaspoon dried basil leaves 1 (14.5-ounce) can diced tomatoes, drained 1 3/4 cups tomato and basil pasta sauce 2 ounces Neufchâtel cheese, cubed 1 cup mozzarella cheese, shredded, divided 2 tablespoons parmesan cheese, grated
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 2-quart casserole dish with cooking spray.
Step 3 -Cook the pasta in a large saucepan until al dente, according to the package directions. Do not salt the water.
Step 4 -In the last minute of cooking the pasta, add the spinach to cook.
Step 5 -In a large nonstick skillet sprayed with cooking spray over medium-high heat, add the chicken and the basil and cook for 3 minutes.
Step 6 -Stir the tomatoes and the pasta sauce into the chicken mixture.
Step 7 -Bring the chicken mixture to a boil, then lower the heat to medium-low.
Step 8 -Simmer the chicken mixture, stirring occasionally, until the chicken is cooked through at 165 degrees F, about 3 minutes.
Step 9 -Add the Neufchâtel cheese and cook until completely melted, about 1-2 minutes.
Step 10 -Drain the pasta mixture and return it to the saucepan.
Step 11 -Stir the chicken mixture and 1/2 cup of the mozzarella cheese into the pasta mixture.
Step 12 -Spoon the pasta mixture into the prepared casserole dish.
Step 13 -Bake until heated through, about 20 minutes.
Step 14 -Top the bake with the remaining mozzarella and the parmesan cheese.
Step 15 -Bake until the mozzarella is melted, about 3 minutes.
Step 16 -Serve.
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Chicken
Mar 2, 2024 20:48:37 GMT -5
Post by SAR01 on Mar 2, 2024 20:48:37 GMT -5
Teriyaki Chicken Bake
Ingredients
3/4 cup low-sodium soy sauce 1/2 cup plus 2 tablespoons water, divided 1/4 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon garlic, minced 2 tablespoons cornstarch 1 pound chicken breasts, boneless and skinless 1 (12-ounce) bag stir-fry vegetables 3 cups brown or white rice, cooked
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 9x13-inch baking pan with nonstick spray.
Step 3 -In a small saucepan, add the soy sauce, 1/2 cup of the water, the brown sugar, the ginger, and the garlic stir to combine.
Step 4 -Cover the saucepan and bring the sauce mixture to a boil over medium heat.
Step 5 -Once the sauce mixture is boiling, remove the lid and let it cook until it thickens slightly, about 1 minute.
Step 6 -In a small bowl, add the cornstarch and the remaining water and stir until smooth.
Step 7 -Add the slurry mixture to the saucepan and stir to combine.
Step 8 -Cook the sauce until it has thickened.
Step 9 -Transfer the saucepan from the heat.
Step 10 -Place the chicken breasts in the prepared baking pan.
Step 11 -Add the stir-fry vegetables around the chicken in the baking pan.
Step 12 -Pour 1 cup of the sauce over the top of the chicken and the vegetables.
Step 13 -Cover the pan with foil and bake until the chicken reaches an internal temperature of 165 degrees F, about 30 minutes.
Step 14 -Transfer the baking pan from the oven and remove the foil.
Step 15 -Shred the chicken breasts while they are still in the dish.
Step 16 -Add the cooked rice and most of the remaining sauce to the casserole dish, reserving just enough of the sauce to drizzle over the top when ready to serve.
Step 17 -Gently toss everything in the baking pan together until combined.
Step 18 -Bake the casserole until everything is heated through, about 10 minutes.
Step 19 -Transfer the baking pan from the oven and let it stand for 5 minutes.
Step 20 -Serve drizzled with the remaining sauce.
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Chicken
Mar 4, 2024 19:27:55 GMT -5
Post by SAR01 on Mar 4, 2024 19:27:55 GMT -5
Homestyle Chicken and rice
Ingredients
2 cups long-grain white rice 1 medium white onion, diced 6 tablespoons salted butter, melted 2 tablespoons all-purpose flour 5 cups chicken broth 1 cup heavy cream 1 teaspoon salt 1/2 teaspoon black pepper 6 whole chicken thighs, boneless and skinless 2 teaspoons Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon paprika
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish.
Step 3 -In a large bowl, add the rice, the onion, 3 tablespoons of the melted butter, and the flour and stir to combine.
Step 4 -Add the chicken broth, the heavy cream, the salt, and the black pepper to the rice mixture and stir to combine.
Step 5 -Pour the rice mixture into the prepared baking dish and top with the chicken thighs.
Step 6 -Use a pastry brush to coat the chicken thighs with the remaining melted butter.
Step 7 -Evenly sprinkle the chicken thighs with the Italian seasoning, the garlic powder, and the paprika.
Step 8 -Cover the baking dish with aluminum foil and bake the chicken mixture, about 1 hour.
Step 9 -Discard the aluminum foil and bake the chicken mixture until the meat reaches an internal temperature of 165 degrees F, its juices run clear, its skin is crispy, and the rice is cooked through and fluffy, about 30 minutes.
Step 10 -Serve.
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Chicken
Mar 5, 2024 13:55:01 GMT -5
Post by SAR01 on Mar 5, 2024 13:55:01 GMT -5
Slow Swiss Chicken
Ingredients
6 chicken breasts, boneless and skinless 6 slices Swiss cheese 1 (10.75-ounce) can cream of chicken soup 1/4 cup milk 1 (6-ounce) package chicken stuffing mix 1/4 cup butter, melted
Directions
Step 1 -Spray a slow cooker with nonstick cooking spray.
Step 2 -Place the chicken breasts on the bottom of the slow cooker.
Step 3 -Cover the chicken with the slices of Swiss cheese.
Step 4 -In a small bowl, combine the cream of chicken soup and the milk.
Step 5 -Pour the soup mixture over the chicken and the cheese.
Step 6 -Sprinkle the stuffing mix over the mixture and then drizzle the melted butter over the top.
Step 7 -Cover and cook until the chicken breasts are tender and cooked through, about 4-6 hours on low or 2-3 hours on high.
Step 8 -Serve.
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Chicken
Mar 5, 2024 13:56:44 GMT -5
Post by SAR01 on Mar 5, 2024 13:56:44 GMT -5
Crispy Onion Chicken
Ingredients
1/2 cup butter, melted 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard 1/2 teaspoon garlic salt 1/4 teaspoon pepper 1 (6-ounce) can cheddar or original crispy fried onions, crushed, divided 4 chicken breast halves, boneless and skinless
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9-inch square baking pan.
Step 3 -In a shallow bowl, combine the butter, the Worcestershire sauce, the mustard, the garlic salt, and the pepper.
Step 4 -In another shallow bowl, place 1/2 cup of the crushed onions.
Step 5 -Dip the chicken into the butter mixture and then coat it with the crushed onions in the bowl.
Step 6 -Place the chicken in the prepared baking dish and top it with the remaining onion.
Step 7 -Drizzle the chicken with any of the remaining butter mixture.
Step 8 -Bake until a thermometer inserted into the center of the chicken reads 170 degrees F, about 30-35 minutes.
Step 9 -Serve.
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Chicken
Mar 10, 2024 18:17:33 GMT -5
Post by SAR01 on Mar 10, 2024 18:17:33 GMT -5
Always-A-Hit Casserole
ngredients
6 slices bacon, chopped 1 small onion, chopped 4 cloves garlic, finely chopped 1 (8-ounce) package cream cheese, cubed 2 cups milk 1 (1-ounce) packet dry ranch seasoning mix 3 cups mozzarella cheese, shredded, divided 8 ounces rotini pasta, cooked 4 cups rotisserie chicken, cooked and chopped 4 ounces diced pimientos, drained 1/2 cup green onion, plus more for garnish, sliced
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -In a 12-inch skillet over medium heat, cook the bacon strips, stirring often, until they are crispy, about 8 minutes.
Step 3 -Transfer the bacon from the pan with a slotted spoon to a paper-towel-lined plate. Leave the drippings in the skillet.
Step 4 -Add the onion and the garlic to the drippings in the skillet and cook, stirring often, until they have slightly softened, about 5 minutes.
Step 5 -Whisk the cream cheese, the milk, the ranch seasoning, and 1 cup of the cheese into the onion mixture until it is smooth. Transfer it away from heat.
Step 6 -In a large bowl, combine the ranch mixture, the cooked pasta, the cooked chicken, the pimientos, and 1/2 cup of the green onion.
Step 7 -Transfer the mixture to a 13x9-inch casserole dish.
Step 8 -Sprinkle the bacon evenly over the casserole and top with the remaining cheese.
Step 9 -Bake the casserole, covered, until the top is golden-brown and crispy, about 25-30 minutes.
Step 10 -Let the casserole cool slightly.
Step 11 -Garnish the casserole with the remaining green onion and serve.
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Chicken
Mar 13, 2024 19:41:32 GMT -5
Post by SAR01 on Mar 13, 2024 19:41:32 GMT -5
Chicken Lazone
Ingredients
2 teaspoons smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil kosher salt, to taste freshly ground black pepper, to taste 1 pound chicken breasts, boneless and skinless, cut in half crosswise 1 tablespoon olive oil 4 tablespoons unsalted butter, divided 1 pound linguine 2 cloves garlic, minced 2 cups half-and-half 2 tablespoons fresh parsley leaves, chopped
Directions
Step 1 -Combine the paprika, the garlic powder, the onion powder, the cayenne pepper, the oregano, the basil, the salt, and the pepper in a small bowl.
Step 2 -In a gallon-size resealable plastic bag, add the chicken pieces, the olive oil, and the seasoning mixture and shake to thoroughly coat.
Step 3 -Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
Step 4 -Add the chicken pieces to the butter and cook, flipping once, until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side. Transfer them to a plate and keep warm.
Step 5 -In a large pot of salted boiling water, cook the linguine to al dente according to the package instructions. Drain well.
Step 6 -Melt the remaining 2 tablespoons of butter in the skillet.
Step 7 -Add the garlic to the butter and cook, stirring frequently, until it is fragrant, about 1 minute.
Step 8 -Gradually whisk the half-and-half into the garlic butter until the sauce thickens slightly, about 4-5 minutes.
Step 9 -Season the sauce with the salt and the pepper.
Step 10 -Stir the linguine into the sauce and gently toss to combine.
Step 11 -Serve the linguine immediately with the cooked chicken and garnished with the parsley.
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Chicken
Mar 15, 2024 12:57:20 GMT -5
Post by SAR01 on Mar 15, 2024 12:57:20 GMT -5
Nana's Chicken & Rice
Ingredients
1 1/2 cups low-sodium chicken broth 2 large carrots, peeled and finely diced 1/2 medium onion, finely diced 1/2 cup roasted red peppers, chopped 1 teaspoon Italian seasoning 1 teaspoon garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 2 chicken breasts, boneless and skinless 1 cup frozen peas 2 cups instant brown rice 1/3 cup milk 2 cups mozzarella cheese, shredded
Directions
Step 1 -In a 4-quart slow cooker, add the chicken broth, the carrots, the onions, the roasted red peppers, the Italian seasoning, the garlic, the salt, and the black pepper and stir to combine.
Step 2 -Add the chicken breasts to the broth mixture.
Step 3 -Cover and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 2 hours on high or 4 hours on low.
Step 4 -Transfer the chicken breasts to a cutting board and let them cool until safe to handle, about 15 minutes.
Step 5 -Add the peas and the instant brown rice to the broth mixture in the slow cooker and stir to combine.
Step 6 -Cover and cook on the high-heat setting for 15 minutes.
Step 7 -With a sharp knife, cut the cooled chicken breasts into bite-size pieces.
Step 8 -Add the chicken breast pieces, the milk, and the mozzarella cheese to the broth mixture and stir to combine.
Step 9 -Cover and cook on high until the mozzarella cheese is melted and the rice is tender, about 15 minutes.
Step 10 -Serve immediately.
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Chicken
Mar 16, 2024 13:14:10 GMT -5
Post by SAR01 on Mar 16, 2024 13:14:10 GMT -5
Crispy honey chicken
Ingredients
For the batter: 6 tablespoons corn flour or cornstarch 4 tablespoons all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon kosher salt, can substitute 1/8 teaspoon table salt For the chicken and the marinade: 10 ounces chicken thighs, boneless and skinless, cut into 1-inch pieces 1 tablespoon light soy sauce, not all-purpose soy sauce 2 teaspoons Chinese cooking wine 2 teaspoons corn flour or cornstarch For the dredging and frying: 1/2 cup corn flour or cornstarch vegetable oil, to taste 7 tablespoons soda water, cold, plus more, to taste, can substitute club soda or seltzer water For the honey sauce: 1/3 cup honey 1 1/2 tablespoons light corn syrup 1 tablespoon light or all-purpose soy sauce 2 teaspoons Chinese cooking wine or soy sauce Optional, for serving: 2 ounces vermicelli rice noodles, cooked sesame seeds, to taste green onions, to taste, finely sliced
Directions
Step 1 -In a mixing bowl, add 6 tablespoons of the corn flour, the flour, the baking powder, and the salt.
Step 2 -Place the bowl in the refrigerator until ready to fry. This will keep the batter cold, which helps with the final texture.
Step 3 -In a bowl, add the chicken, 1 tablespoon of the light soy sauce, 2 teaspoons of the cooking wine, and 2 teaspoons of the remaining corn flour and stir and mix to combine.
Step 4 -Refrigerate the bowl and marinate the chicken for at least 30 minutes.
Step 5 -In a shallow plate, add the 1/2 cup remaining corn flour and spread it out.
Step 6 -In batches of about 8-10 chicken pieces, scatter the chicken over the corn flour in the shallow plate and toss to coat.
Step 7 -Shake the excess off the coated chicken pieces and transfer them to a plate.
Step 8 -Repeat until all of the chicken pieces are coated.
Step 9 -Place a rack on a baking tray so the chicken can drain.
Step 10 -In a small pot or a large saucepan over medium-high heat, add about 2 inches of the oil to 350 degrees F.
Step 11 -Transfer the flour mixture from the refrigerator and whisk to combine.
Step 12 -Add 7 tablespoons of the soda water to the flour mixture and whisk until it is just combined, being careful not to overmix; it's ok if a few lumps remain. The batter should be able to coat the chicken, without being thick and heavy. Add the extra soda water, 1 teaspoon at a time, until the right consistency is achieved.
Step 13 -In batches of about 8 pieces, add the chicken to the batter and turn to coat.
Step 14 -Carefully add the coated chicken pieces to the hot oil and fry until they are lightly golden and crispy, about 3 minutes.
Step 15 -Transfer the fried chicken to the prepared rack and repeat the battering and frying process with the remaining chicken. Make sure the oil stays at 350 degrees F.
Step 16 -Cool the chicken for 20 minutes.
Step 17 -In a large saucepan over medium heat, add the honey, the corn syrup, the remaining light soy sauce, and the remaining Chinese cooking wine and stir to combine.
Step 18 -Bring the sauce mixture to a simmer and let it simmer until it has a maple syrup-like consistency, about 3 minutes.
Step 19 -Transfer the saucepan from the heat and cover the saucepan with a lid to keep warm.
Step 20 -Heat the frying oil to 390 degrees F.
Step 21 -Add about 1/2 of the chicken to the hot oil and fry until the chicken again is very golden and the meat reaches an internal temperature of 165 degrees F, about 1 minute 30 seconds.
Step 22 -Transfer the double-fried chicken to the rack and repeat with the remaining chicken.
Step 23 -Add the double-fried chicken to the saucepan with the sauce mixture and very quickly toss to coat.
Step 24 -Serve the chicken over the noodles, garnished with the sesame seeds and the green onions.
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Chicken
Mar 18, 2024 10:17:58 GMT -5
Post by SAR01 on Mar 18, 2024 10:17:58 GMT -5
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Chicken
Mar 18, 2024 10:56:40 GMT -5
Post by SAR01 on Mar 18, 2024 10:56:40 GMT -5
Chicken Rigatoni
Ingredients
1 (16-ounce) box rigatoni 2 tablespoons extra-virgin olive oil 2 chicken breasts, boneless and skinless, cut into bite-size pieces 1/2 medium onion, chopped 2 large bell peppers, chopped 3/4 hot or sweet pickled peppers, chopped 3 cloves garlic, minced 1/2 teaspoon red chili flakes, optional 1/2 cup dry white wine 2 cups tomato purée or tomato sauce 1 cup parmesan, freshly grated, plus more, to taste, for garnish kosher salt, to taste freshly ground black pepper, to taste fresh basil, optional, to taste, chopped, for garnish
Directions
Step 1 -Bring a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 2 -Reserve 1 cup of the pasta water, draining the remainder.
Step 3 -Return the pasta to the pot.
Step 4 -In a large, heavy-bottomed pot over medium heat, add the olive oil.
Step 5 -In batches, add the chicken pieces to the hot oil and cook until browned on all sides, but not quite cooked through, about 4-5 minutes.
Step 6 -Transfer the browned chicken pieces to a plate and repeat until all of the pieces are browned.
Step 7 -Add the onions to the pot and cook until translucent, about 5 minutes.
Step 8 -Add the bell peppers and pickled peppers to the pot and cook until softened, about 5 minutes.
Step 9 -Add the garlic and the red chili flakes and cook until just fragrant, about 1 minute.
Step 10 -Add the white wine to deglaze, scraping the bottom of the pot with a wooden spoon to release the browned bits.
Step 11 -Allow the white wine to cook until slightly reduced, about 2-3 minutes.
Step 12 -Add the tomato purée and stir until combined.
Step 13 -Bring the tomato mixture to a boil.
Step 14 -Lower the heat to medium-low and simmer until the flavors meld together, about 7 minutes.
Step 15 -Add the chicken pieces to the tomato mixture and cook just until the meat reaches an internal temperature of 165 degrees F, 3-4 minutes.
Step 16 -Add 1 cup of the parmesan to the tomato mixture and stir to combine.
Step 17 -Allow the parmesan to melt into the sauce.
Step 18 -Season the chicken mixture with the salt and the pepper.
Step 19 -Add the pasta and 1/2 cup of the reserved pasta water to the pot and stir until the sauce is cohesive. If needed, you can add more of the pasta water to loosen the sauce, but you may not need it.
Step 20 -Simmer the pasta mixture until the sauce reaches your desired consistency.
Step 21 -Serve the pasta garnished with the extra parmesan and the fresh basil.
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Chicken
Mar 18, 2024 10:59:26 GMT -5
Post by SAR01 on Mar 18, 2024 10:59:26 GMT -5
California Chicken
Ingredients
For the chicken: 4 chicken breasts, boneless and skinless 3 cloves garlic, minced 2 tablespoons balsamic vinegar 1 tablespoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil For the avocado tomato topping: 1 cup plum or grape tomato, cut in half 2 avocados, diced 1/4 cup fresh chopped basil, chopped 1 teaspoon olive oil juice of 1/2 lemon salt, to taste pepper, to taste 4 slices fresh mozzarella cheese
Directions
Step 1 -Combine the chicken, garlic, balsamic vinegar, Italian seasoning, salt, and pepper in a large bowl.
Step 2 -Stir the mixture until the chicken is thoroughly coated.
Step 3 -Cover the mixture, place it in the refrigerator, and allow the chicken to marinate for at least 30 minutes and up to 24 hours.
Step 4 -When you’re ready to prepare the meal, heat the olive oil in a large skillet over medium-high heat.
Step 5 -Cook the chicken until cooked through, about 8-10 minutes.
Step 6 -While the chicken is cooking, in a medium bowl, combine the tomato, diced avocado, basil, olive oil, lemon juice, and salt and pepper to taste. Combine gently.
Step 7 -When chicken is cooked, plate the meat and top with the mozzarella cheese and the avocado tomato salsa.
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Chicken
Mar 19, 2024 17:21:57 GMT -5
Post by SAR01 on Mar 19, 2024 17:21:57 GMT -5
Chicken Parmesan
Ingredients
2 (3/4-pound) large chicken breasts, boneless and skinless 1/2 cup all-purpose flour 2 large eggs 1/2 cup breadcrumbs 1/2 cup parmesan cheese, grated, divided 1/4 cup panko 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder 3 tablespoons olive oil, plus more, to taste 1 1/3 cups marinara sauce 8 ounces fresh mozzarella cheese, thinly sliced basil, optional, to taste, freshly chopped, for garnish
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Line an 18x26-inch baking sheet with parchment paper.
Step 3 -On a cutting board with a sharp knife, cut the chicken breasts in half horizontally to make 4 pieces.
Step 4 -Cover the chicken pieces with parchment paper or wax paper and, with a meat mallet, pound the chicken pieces to about a 1/2-inch thickness.
Step 5 -Transfer the chicken breast pieces to a large platter.
Step 6 -In a large shallow bowl, add the flour.
Step 7 -In a second large shallow bowl, add the eggs and whisk to combine.
Step 8 -In a third shallow bowl, add the breadcrumbs, 1/4 cup of the parmesan cheese, the panko, the salt, the black pepper, the Italian seasoning, and the garlic powder and whisk to combine.
Step 9 -Add the chicken breast pieces to the flour mixture and coat them well. Gently shake off the excess flour.
Step 10 -Dip the flour-coated chicken pieces into the egg mixture to coat.
Step 11 -Place the egg-coated chicken pieces in the breadcrumb mixture until covered, pressing to adhere on both sides.
Step 12 -In a large cast-iron or heavy skillet over medium-high heat, add 3 tablespoons of the olive oil.
Step 13 -Add the dredged chicken breast pieces to the heated oil and cook until each side of the chicken is browned, about 3-4 minutes per side. You may need to work in batches to avoid overcrowding, adding more of the extra oil before each batch, as needed.
Step 14 -Transfer the browned chicken breast pieces to the prepared baking sheet.
Step 15 -Evenly spoon about 1/3 cup of the marinara sauce over top of each piece of the chicken.
Step 16 -Evenly top each piece of the chicken with the mozzarella cheese and the remaining parmesan cheese.
Step 17 -On the middle rack, bake until the cheeses are melted and the chicken breasts reach an internal temperature of 165 degrees F and the juices run clear, about 14-20 minutes.
Step 18 -Serve immediately, garnished with the fresh basil.
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