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:

Equipment:

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:

covered percent of daily need

 

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