Chicken Parmigiana Recipes?

Does anyone have one that is relatively easy to make? I've never made it completely from scratch before so I would like something that we could try ( we love it!) ALSO!


What do you think goes with it? Pasta ? Fries (like some restaurants) Salad?


Thanks in advance!Chicken Parmigiana Recipes?
Chicken Parmigiana -- Fries or pasta would be nice. Here they serve mostly with pasta.








.INGREDIENTS


1 egg, beaten


2 ounces dry bread crumbs


2 skinless, boneless chicken breast halves


3/4 (16 ounce) jar spaghetti sauce


2 ounces shredded mozzarella cheese


1/4 cup grated Parmesan cheese








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.





2.Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.


3.Pour 1/2 of


the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.








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Roasted Garlic Bread --








.INGREDIENTS


3 bulbs garlic


2 tablespoons olive oil


1 (1 pound) loaf Italian bread


1/2 cup butter


1 tablespoon chopped fresh parsley (optional)


2 tablespoons grated Parmesan cheese (optional)








..DIRECTIONS


1.Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.





2.Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.





3.Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.





4.Broil for about 5 minutes, until toasted.Chicken Parmigiana Recipes?
Homemade Chicken Parmigiana over spaghetti noodles is good





1 tablespoon butter


1 teaspoon minced garlic


1/3 cup minced onion


1 (14.5 ounce) can diced tomatoes with juice


1/2 teaspoon sugar


1/4 cup heavy cream


salt and pepper to taste


1/3 cup fine dry bread crumbs


2 tablespoons freshly grated Parmesan cheese


1/2 teaspoon dried oregano


1 egg, beaten


2 tablespoons milk


3 (5 ounce) skinless, boneless chicken breast halves


3 tablespoons olive oil


3/4 cup shredded Mozzarella cheese


1 tablespoon freshly grated Parmesan cheese





Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm


Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.


Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.


To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
Easy Chicken Parmigiana





1 jar (14 oz.) spaghetti sauce (about 1-1/2 cups)


1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend, divided


1/3 cup seasoned dry bread crumbs


6 small boneless skinless chicken breast halves (1-1/2 lb.)


1/4 cup (1/2 stick) butter or margarine, melted


6 cups hot cooked spaghetti


Make It





PREHEAT oven to 375掳F. Pour spaghetti sauce into 13x9-inch baking dish; set aside.





MIX 1/2 cup of the cheese and the bread crumbs in separate shallow dish. Dip chicken in butter, then in cheese mixture, turning to evenly coat both sides. Place over spaghetti sauce in baking dish.





BAKE 30 min. or until chicken is cooked through; sprinkle with remaining 1 cup cheese. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti.
chicken parmigiana





* 1 egg, beaten


* 2 ounces dry bread crumbs


* 2 skinless, boneless chicken breast halves


* 3/4 (16 ounce) jar spaghetti sauce


* 2 ounces shredded mozzarella cheese


* 1/4 cup grated Parmesan cheese





1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.


2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.


3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
here is the fastest one i could find from rachel ray.. hope this helps





Ingredients


1 cup flour


2 eggs, lightly beaten


1/2 cup breadcrumbs


1 cup grated Parmigiano-Reggiano, divided


1/4 cup chopped parsley (about a handful)


2 tablespoons chopped oregano (about half a palmful)


Salt and freshly ground black pepper


8 chicken breast cutlets, about 1 1/2 to 2 pounds


5 tablespoons extra-virgin olive oil (EVOO), divided, plus additional


3 to 4 cloves garlic, chopped


1 teaspoon crushed red pepper flakes


1 small, yellow-skinned onion, finely chopped


1 28-ounce can fire-roasted diced tomatoes, such as Muir Glen brand


1 cup chopped fresh basil (about 2 handfuls), plus additional for garnish


1 cup shredded mozzarella


Aired on:





June 10, 2008


January 17, 2008





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Yields: 4 servings








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Preparation


Preheat broiler.


Set up three dishes on your countertop: Fill one with the flour, one with the eggs, and the other with a mixture of the breadcrumbs, half the grated cheese, herbs, salt and pepper.


Place a large skillet over medium-high heat with 3 turns of the pan of EVOO, about 3 tablespoons. While the pan is heating up, season the chicken cutlets with salt and freshly ground black pepper, and coat each one in the flour, then in the egg, and lastly in the cheesy breadcrumbs.


Once the oil is hot, cook the chicken cutlets until golden brown and cooked through, 3-5 minutes per side depending on how thick they are. Cook them in two batches, transferring the cooked cutlets to a paper towel-lined plate while the others, adding more oil to the pan between batches if need be.


While the chicken is cooking, place a medium-size pot on the stove over medium heat. Add 2 tablespoons EVOO, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onion. Cook 5-6 minutes, stirring often, until the veggies have softened. Add the tomatoes and heat them through, about 2 minutes. Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper.


Layer the chicken with the sauce in a casserole dish. Top the casserole with the remaining grated Parmigiano and mozzarella. Brown the chicken parm casserole under the broiler until the cheese has melted
Italian dishes usually go with a salad and/or bread sticks.





The dish itself goes with pasta, Spaghetti preferably or can be made into a sandwich.





Here's one:


http://southernfood.about.com/od/chicken鈥?/a>





Also try allrecipes and Recipezaar