Baked Chicken Parmesan

 Most chicken parmesan recipes take tons of effort and a lot longer to prepare. I am so glad that this chicken parmesan recipe is so much easier than that. It tastes like it’s been cooking for a long time, and the seasonings have married beautifully. But in reality, you can easily throw this meal together at the last minute and its perfection.

I love this easy chicken parmesan for many reasons, but the fact that it’s satisfying and delicious are my top reasons. The chicken parm keeps you full and goes lovely with veggies, salads, or even bread.

from Gimmedelicious here - more pics too

Baked Chicken Parmesan

Healthy oven baked chicken parmesan is crispy on the outside and tender on the inside with no frying required. This easy method makes the most FLAVORFUL chicken parmesan in under 30 minutes!   DOUBLE for a larger family

Prep Time7minutes mins

Cook Time23minutes mins

0minutes mins

Total Time30minutes mins

Course: Dinner

Cuisine: American

Keyword: baked, chicken, dinner, easy

 

Servings: 4 servings

 

Author: Layla Atik

Equipment

• Mixing Bowls

Ingredients

• 2 chicken breasts (approx. 1lb.)
• 2 tablespoons olive oil
• 1 cup panko bread crumbs
• 1/2 cup parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 egg
  
• 1 cup marinara sauce
• 1 cup shredded mozzarella (or 4 slices fresh mozzarella)

Instructions

• Preheat the oven to 425F. Grease a sheet pan with 2 tablespoon olive oil and set aside.
• Slice chicken breasts in half lengthwise to make 4 fillets total. Pound to even thickness if desired.
• In a shallow bowl, combine the panko breadcrumbs, parmesan, garlic powder, oregano, salt & pepper. In a small bowl, whisk the egg.
• Dip each chicken fillet into the egg mixture then into the bread crumb mixture, coating both sides well. Transfer to the prepared baking sheet.
• Bake for 15 minutes then flip onto the other side and top each chicken with 3-4 tablespoons of marinara sauce and a generous handful of mozzarella cheese (or 1 fresh slice).
• Return to the oven and bake an additional 5-7 minutes or until the cheese is melted and the chicken is cooked through. Brown under broiler for 2-3 minutes if desired.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 16g | Protein: 36g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1519mg | Potassium: 663mg | Fiber: 2g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 345mg | Iron: 2mg

HOW DO YOU STORE LEFTOVER CHICKEN PARMESAN?

If you end up with leftover chicken parmesan, you can easily save them. Store the chicken in an airtight container and place it in the fridge for up to 4 days. This is a wonderful chicken recipe for meal prepping.

Additionally, you can freeze the baked chicken parmesan too. Again, you will want to store it in a container that is airtight. It will last up to 2 months in the freezer.

To heat up the chicken, you will need to thaw the chicken in the fridge overnight or until it’s defrosted. Then you can warm it in the oven at 325 degrees for 10-12 minutes or until it’s hot. You can also put the breaded chicken parmesan in the microwave for 1-2 minutes or until hot. It warms up fairly quickly, so make sure not to heat it for too long.

This is my dish I made and Ashley Olson came and had a bit - she loved - easy easy and yummy!

We still laugh about it and I'm glad she could enjoy~

Honey Marinade - (chicken / pork)

 

In a small bowl, whisk together 2 Tablespoons Dijon mustard and 1/4 cup each honey, Red-wine vinegar, and extra-virgin olive oil.  Season with ground pepper.

To store, refrigerate up to 3 weeks.

Pour marinade over 6 pork chops, OR 4 chicken breasts.  Refrgerate 1 hour or up to 3 hours, before grilling, baking or panfrying.  

Makes 3/4 cup

Other ideas:

drizzle over salad greens such as arugula or watercress

add to shredded red or green cabbage for a sweet-and-sou slaw

Toss with steamed cauliflower or broccoli

Marinate firm tofu before baking or grilling

a yummy honey garlic alternative here looks bomb too 

• Can I marinate the pork chops for less than or longer than the suggested 4-8 hours? Yes. For best flavor we recommend marinating pork chops for 4-8 hours, which allows the flavors to really come together and be absorbed into the pork. But if you’re short on time you could marinate the pork chops for only a quick 30 minutes. On the other end of the time range, we wouldn’t recommend longer than 10 hours of marinating.
• What is the secret to making tender pork chops? The key to a juicy pork chop is to not overcook it. Whole muscle cuts of pork – such as the tenderloin and pork chop – should be cooked to an internal temperature of 145℉.  People tend to overcook pork, which leaves it dry, tasteless, and tough. Cooking pork to 145℉ will leave it tender, juicy, and delicious. Also, marinating helps to tenderize pork chops.
• How should I store leftovers? Store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days.

Swiss Chicken

 

Layer

Chicken breasts

Swiss cheese

cream of chicken soup (2 cans mixed with 1/2 cup water) 

2 cups pepperidge farms dressing with 1/3 cup butter

bake uncovered, 350 degrees for 50-60 min.  less if using smaller chicken breasts

from Kay Long - Nanny's good pal

Hot Ham and Cheese Sandwich Casserole

 This hot ham and cheese sandwich casserole is a favorite party food!

Prep Time15 minutes

Cook Time20 minutes

Additional Time3 hours

Total Time3 hours 35 minutes

Ingredients

• 2 12-packs King’s Hawaiian Rolls (party potato rolls are good substitute)
• 1 pound shaved Virginia ham
• 24 slices Swiss cheese
• 1-1/2 sticks butter
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dried minced onions
• 2 teaspoons poppy seeds

Instructions

1. Slice the King’s Hawaiian rolls in half.
2. Line the bottom of a 9X13" baking pan with the bottom halves of the rolls (they should just fit).
3. Spread half the ham over the rolls, and then layer half the the swiss cheese on top.
4. Repeat the ham and cheese layers once more. Place the other halves of the rolls on top, press them down gently. Set the baking pan aside.
5. In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions.
6. Over medium heat, stir until the butter has melted to create the sauce.
7. Pour the sauce over top of the rolls in the baking pan, and then sprinkle the tops with the poppy seeds.
8. Cover the baking pan tightly with aluminum foil, and then refrigerate for at least three hours or overnight (better).

When you’re ready to bake:

1. Preheat the oven to 350°F.
2. Place the covered baking dish in the oven for 20 minutes.
3. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Notes

Serve warm or at room temperature. Makes 24 mini sandwiches.

I love this for a baby blessing - when I'm in charge of a dinner at Bear Lake etc...

If you have any leftovers move to another pan or clean dish to store so they come out cleaner on the next day.  Summer's Baby Blessing luncheon 10/10  Aug. 2, 2015

Nutrition Information:

 

Yield:

 12 

Serving Size:

 1
Amount Per Serving: Calories: 437Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 115mgSodium: 754mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 23g

Homemade Garlic Bread Seasoning

 

Our best bites recipe:

This Homemade Garlic Bread Seasoning is so easy that you'll always keep a jar in your fridge for homemade garlic bread, breadsticks, or pizza sauce!

Prep Time5minutes minutes

ServingsServings3 /4 cup of seasoning blend

Ingredients

• 1/2 cup powdered Parmesan cheese
• 2 teaspoon Kosher salt
• 2 tablespoons garlic powder
• 2 teaspoons oregano
• 2 teaspoons basil
• 2 teaspoons marjoram
• 2 teaspoons parsley

Instructions

• Combine ingredients in a jar (preferably one with a sprinkle top) and shake. Store in an airtight container in the refrigerator until the expiration date on the cheese.

Notes

• Sprinkle on top of breadsticks  - or on French Bread
• Combine 1 1/2 tablespoons seasoning with 1/2 cup of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter is melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.
• Use it in our pizza sauce

Peanut Butter Cup ice cream

 Makes about 14 1/2 cup servings

1 1/8 cups good quality peanut butter (not natural)

3/4 cup granulated sugar

1 1/4 cups whole milk

2 cups heavy cream

1 1/2 teaspoons pure vanilla extract

1 cup chopped chocolate peanut butter cup candies

In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.  Add the milk and mix on low speed until the sugar is dissolved, about 1-2 min.  Stir in the heavy cream and vanilla.  Turn on the Cuisinart 2 qt machine and pour the mixture into the freezer bowl, and let mix until thickened, about 25-35 min.  Five minutes before mixing is complete add the chopped candy through the top and let mix in completely.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice-cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 min. before serving.

Matt/David/Ash fav  David's 24th birthday in 2010

Calories 261 (14 servings)...

White Chicken Chili

 

6 cans S&W white beans, undrained  (I've used other brands)

1 1/2 lbs. pepper jack cheese, grated

12 oz. medium salsa

3-4 c. cooked and shredded chicken

1/2 Tbsp lime juice

1 bunch cilantro, finely chopped

2 c. sour cream

▢1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.

Salt and Pepper

 (Sandy Hurst Stake RS recipe for our Women's conf.  I added corn as I love corn in white chicken chili)

Mix the lime juice, salsa, cilantro and sour cream in crock pot until blended.  Add the beans, cheese and chicken and mix well.  (I like to put veggies like carrots, bell peppers, and zuchini in my ninja and fine chop them, cook until tender, and add to soup)  Cook on low 5-6 hours or until the cheese is melted and blended in to soup.  If you cook on stove top, stir occasionally as it will stick to bottom and scorch.

• Spice Lovers: If you like heat, I would use a little extra hot sauce and use a little more cayenne as well. Consider adding additional spice gradually and tasting until desired level is obtained.
• Make Ahead: This is a great recipe to make up to 2 days ahead of time and reheat on the stove top when ready to eat! 
• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.