Baked Chicken Parmesan Recipe?

Im makin dinner for my family tomorrow and am makin chicken parmesan. I need a really good recipe so i can impress them. I will need to feed nine people.Baked Chicken Parmesan Recipe?
This is FANTASTIC !!





2 tablespoons olive oil


1 clove garlic, minced


1 cup dry bread crumbs


2/3 cup grated Parmesan cheese


1 teaspoon dried basil leaves


1 teaspoon oregano


1/4 teaspoon ground black pepper


6 skinless, boneless chicken breast halves





Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, oregano and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.


Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Serves 6...


///\\\Baked Chicken Parmesan Recipe?
This is the recipe I use and everyone loves it.


For 9 people figure 2 to 3 pieces of chicken (chx)


per person. You can use chx legs and thighs which are the cheapest cuts of chx, or breasts . I generally just cut up several chx or buy several packages of chx pieces. Whatever works best for you is what I'd suggest you use.


I take the skin off the chx cause chx skin should not be consumed by humans, the skin is not digestable and contains toxins (that's something I read back in the early 1980's).


Okay; 27 pieces of chx, skinned,


1/2 pound butter (that's 2 sticks), melt the butter in a pyrex bowl or measuring cup in the microwave oven, with a piece of plastic wrap over top of cup or bowl so butter wont splatter. Just heat for 45 seconds, it will be melted or almost melted.


Add an equal amount olive oil to the melted butter.


Pour butter/oil mixture into a large shallow bowl or pan (you will be dipping the chx pieces in it).


In a separate bowl (same sort of large shallow bowl, or pan)


mix together 3 to 4 cups bread crumbs, 2 cups grated parmesan cheese, 3 Tablespoons italian seasoning,


1 teaspoon seasoned salt (such as Lawrey's) and 1/2 teaspoon garlic powder (If you like garlic)-optional


Combine all these dry ingredients, mixing together with a fork and pour as much as you need into one large flat bowl, or a round cake pan will work also, until you've used up all the bread crumb mixture. If any is left over, freeze it in a zip-loc bag till next time you make it. Don't use the bread crumb mix. for anything else once you dipped the chx in it.


Dip each chx piece into the butter/oil (on each side)


then roll each buttered chx piece in the seasoned bread


crumbs............Lay each piece of chx in a baking pan, 9';x12';x2'; It will probably take about 3 baking pans for 27 pieces of chx. Bake in a preheated oven at 325degrees F.,


uncovered, for 90 minutes.


You will know chx is ready cause your house will smell like the Parmesan chx. Let chx sit in the baking pan 5 to 10 min., when you remove it from oven, before serving.


Your friends, family and you will love this.


It's the best I've ever tasted and actually very easy to make.


It's not expensive either.


Note: you can use this same method for pork chops or fish.
Easy Chicken Parmesan





Ingredients:





* 4 boneless chicken breasts, pounded to 1/2 inch thickness


* 1 egg


* 1/2 cup milk


* seasoned bread crumbs


* 2 to 3 tablespoons olive oil


* 8 slices mozzarella cheese, or more


* 1 jar (16 oz) spaghetti sauce


* Parmesan cheese





Preparation:


Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.





Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350掳 for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
1/4 cup extra-virgin olive oil, plus 3 tablespoons


1 medium onion, chopped


2 garlic cloves, minced


2 bay leaves


1/2 cup kalamata olives, pitted


1/2 bunch fresh basil leaves


2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed


Pinch sugar


Kosher salt and freshly ground black pepper


4 skinless, boneless, chicken breasts (about 11/2 pounds)


1/2 cup all-purpose flour


2 large eggs, lightly beaten


1 tablespoon water


1 cup dried bread crumbs


1 (8-ounce) ball fresh buffalo mozzarella, water drained


Freshly grated Parmesan


1 pound spaghetti pasta, cooked al dente


Directions


Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.





Preheat the oven to 450 degrees F.





Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.





Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.





Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.


enjoyy!
Prep: 10 mins.


Cooking: 45 mins.


Serves 9





9 chicken thighs, bone in, skin on


录 cup (60ml) extra-virgin olive oil


录 cup grated parmesan cheese


2 tablespoons finely chopped fresh oregano


2 garlic cloves, finely chopped


1 cup (250ml) chicken stock


陆 cup (125ml) balsamic vinegar


30g unsalted butter, cold, cut into 4 pieces


1. Preheat oven to 200掳C (180掳C fan).





2. Place chicken, oil, parmesan, 2 tablespoons oregano and garlic in a bowl. Toss until well-coated. Arrange chicken in 1 layer in an ovenproof dish, skin-side up. Season. Bake for 45 minutes, or until golden and just cooked.





3. Meanwhile, combine stock and balsamic in a small saucepan over high heat and boil for 10 minutes, or until reduced to 鹿鈦劼?cup. Remove from heat and whisk in butter, one piece at a time. Season. Arrange chicken on a platter, pour over sauce. Serve with tossed salad
this is really good








PARSLEY AND PARMESAN BAKED CHICKEN





1/2 c. bottled Italian salad dressing


3 to 3 1/2 lb. broiler/fryer, cut up


1 slightly beaten egg


2 tbsp. water


1/2 c. grated Parmesan cheese


1/3 c. fine dry bread crumbs


2 tbsp. snipped parsley


1/2 tsp. salt


1/2 tsp. paprika


1/8 tsp. pepper





Pour salad dressing into 13 x 9 x 2 baking dish, add chicken turning to coat on all sides. Cover and refrigerate 4 hours, occasionally tilting dish and spooning dressing over chicken. Drain, reserve dressing. Combine egg and water.





In plastic bag, combine cheese, bread crumbs, parsley, salt, paprika and pepper. Dip chicken into egg mixture then shake a few pieces at a time in crumb mixture to coat. Return coated chicken to baking dish and spoon remaining Italian dressing on top. Bake in 350 degree oven for 45 to 50 minutes or until chicken is tender.





Makes 4 servings.
slice and fry you some eggplant..then bake some chicken *cut the breast in half* and put some spaghetti sauce at the bottom of a casserole dish sprinkle parmesan cheese and mozzarella then put layer of eggplant slices then add in the chicken halves and put some eggplant on top of it again with more sauce again and of both the cheeses. *you can do one layer if you want*





btw when you bake the chicken breast put some italian dressing over it and when you batter the eggplant slices with egg and salt and pepper put a little flour in there to thicken it..i put the slices in a zip bag along with egg and flour and just shake it around,it's a really good recipe:)
Here are several recipes to choose from:





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