Champion Chicken Parmesan

[Mitchdoggy]

Has anyone tried this recipe? It looks great on the cover. It so, can you post it. Thanks.

[andrea- home]

it is great but it's not quick... a perfect sunday dinner. i don't have mastercook to post it but this will bump you up in line!

[LRuben]

My family did not like the chunkiness of the sauce. They did like the flavor though so the next time I will make it more "saucy"

[HARRYET]

MItchdoggy,

It's in the October 2000 issue (on the cover) and the recipe is on page 119, if you need the recipe let me know and I will post.

Ann

[ElinorC]

I also liked the chunky sauce; it had a great texture and a good flavor. The chicken was fairly ordinary but I'd definitely repeat the sauce.

[Tiger]

I thought it was alot of work for chicken parm. (I have alot eaiser recipes for this dish) But I do have to say I had sauce left over and froze it. When I had company I heated it up and served it on garlic bread and got rave reviews!

[RobinC]

Both my mother and I have made this and give a big thumbs up. The sauce is quite chunky and has great flavor. Here it is.

TOMATO SAUCE
1 ounce sun-dried tomatoes, packed without oil (about 1/4 cup)
1 cup boiling water
1 teaspoon olive oil
2 cups red bell pepper, chopped
1 cup onion, chopped
2 cans diced tomatoes (14.5 ounce cans, undrained)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
2 cloves minced garlic

CHICKEN
1/4 cup all-purpose flour
1/4 cup grated parmesan cheese
1/4 teaspoon black pepper
4 boneless skinless chicken breast halves
1 large egg white, lightly beaten
1 tablespoon olive oil
cooking spray
1 cup part skim milk mozzarella cheese, shredded
3 cups linguine, cooked

1. To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl, cover and let stand 30 minutes or so or until soft. Drain and finely chop tomatoes.

2. Heat 1 teaspoon olive oil in a large sauce pan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; saute 7 minutes. Stir in canned tomatoes, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat, stir in parsley, basil, vinegar, 1/4 teaspoon black pepper, and garlic.

3. Preheat oven to 350.

4. To prepare chicken, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, parmesan, and 1/4 teaspoon black pepper in a shallow dish. Place each breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Dip each breast half in egg white; dredge in flour mixture. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Arrange in a 13x9-inch baking dish coated with cooking spray. Pour tomato sauce over chicken. Sprinkle with mozzarella cheese. Bake at 350 for 15 minutes. Serve over linguine.

[SusanL]

Thanks Andrea!! My husband requested this recipe for a meal this week. I will make it today, instead since it is not a quick meal to make! We didn't really look at the recipe, just the ingredients.

[Mitchdoggy]

Originally posted by Tiger:
I thought it was alot of work for chicken parm. (I have alot eaiser recipes for this dish) But I do have to say I had sauce left over and froze it. When I had company I heated it up and served it on garlic bread and got rave reviews!

Tiger- can you post your easier Chicken Parmesan Chicken recipes?

[Tiger]

Sure Mitchdoggy

Oven Baked Chicken Breast Parmesan

1/2 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 1/2 pounds boneless chicken breasts
1 egg(beaten)
2 Tbs. olive oil
1 cup shredded mozzarella cheese
1 (8oz) can tomato sauce
1/2 teaspoon oregano leaves
grated Parmesan cheese

Combine bread crumbs and grated cheese. Dip chicken in egg, then in bread crumb mixture and coat well. Heat oil in large pan on stove top. Brown chicken on both sides. Place browned chicken in baking dish and sprinkle with mozzarella cheese. Combine tomato sauce and oregano; spoon over chicken. Heat in 350 degree oven for 50 min to 1hr.Sprinkle with additional parm. cheese during last 10 min. of baking.

I like this recipe because you can make it ahead and just pop it in the oven 1 hr before dinner!

Another good recipe that is easy is Chicken Pizzaola. When I first saw this recipe I thought it would be bland. But it suprises you! And kids love it too!

Chicken Pizzaola

6 to 8 boneless chicken breasts
4 med. potatoes peeled and sliced
1 chopped garlic clove
3 (8 oz) cans tomato sauce
3 cans water
grated cheese
parsley
oregano
salt
pepper
oil

Cover bottom of large pyrex dish with oil, salt and pepper. Add chicken and potatoes. Add garlic, salt, and pepper to taste. Sprinkle grated cheese, oregano, and parsley over all. Add three cans of tomato sauce. Fill the empty cans with water and add to dish. Cover with aluminum foil and cook 2 hrs. Remove foil 15 min. before done.

I think it's the slow cooking that makes the potatoes soooo tender!

Enjoy!