Anyone have a good chicken parmesan recipe?

[Emo_Boy]

Induction friendly ... did a search ... found nothing!!

[Bugaboo]

Easy Parmesan Garlic Chicken

1/2 cup Kraft 100% grated Parmesan
1 enevelope Good Seasons Italian Salad dressing mix
1/2 tsp garlic powder
6 boneless skinless chicken breast halves

Preheat oven to 400F Mix cheese, salad dressing mix and garlic powder

Moisten chicken with water (I use butter) coat with cheese mixture. Place in greased shallow baking dish.

Bake 20-25 minutes or until chicken is cooked through

*****This recipe was originally posted by SCMomof3******

[bilowi]

Check out Blaine's Living Low carb. You can go to discovery.com then fit tv and then Blaine's site. He has all kinds of fun stuff.

[Pau]

I like this web a lot

http://users3.ev1.net/~fontlady/

It´s also the recipe you want (2 recipes allowed in induction)

http://users3.ev1.net/~fontlady/chicken_parmesan.html

http://users3.ev1.net/~fontlady/chicken_parmesan2.html

[mere150]

Here's what I do to make Chicken Parmesan**

Using frozen boneless chicken breasts (like the kind that come in a bad--Tyson or Pilgrim's Pride). I slice the breasts into thinner pieces (more like a fillet than a chicken breast).

Breading (just a ratio, you must adjust it based on how much chicken you are making):

1 C crushed pork rinds
1/2 - 3/4 C cheap grated parmesan cheese (I've tried the good stuff and it didn't work as well, just check to make sure there are no "fillers" in it).
season this mixture with crushed red pepper and various other seasonings as desired (I have a bottle of cheap seasoning that is actually called "Italian Seasoning")

To bread the chicken:
1. Beat 1-2 eggs, dip chicken in egg.
2. Coat the breading on the chicken (can also use shaking method by putting breading into a freezer bag).


To cook:

I liberally add oil (any kind you want-- I had canola at the house) to a skillet and turn to a medium high setting.
When oil is hot, carefully place the chicken in the pan. DO NOT TOUCH again until the chicken appears to be fully cooked on the side touching the pan. Let me explain, pink with a rim of white. Now you can flip the chicken over and let the other side cook.

Once the chicken is cooked, I top it with Carb Options Ragu marinara (any LC sauce will do). I top with a little mozzarella cheese and place it under the broiler in the oven to heat the sauce and melt the cheese. Now enjoy.




**Disclaimer--I'm from Texas and have no Italian acestry, so this may not be what you're expecting, but it sure tastes good. My brother and I could eat this everyday, we love it. Also, some brands of pork rinds are saltier than others, so if you think it's too salty you might just need to find a different brand of pork rinds.

[Emo_Boy]

Here's what I do to make Chicken Parmesan**

Using frozen boneless chicken breasts (like the kind that come in a bad--Tyson or Pilgrim's Pride). I slice the breasts into thinner pieces (more like a fillet than a chicken breast).

Breading (just a ratio, you must adjust it based on how much chicken you are making):

1 C crushed pork rinds
1/2 - 3/4 C cheap grated parmesan cheese (I've tried the good stuff and it didn't work as well, just check to make sure there are no "fillers" in it).
season this mixture with crushed red pepper and various other seasonings as desired (I have a bottle of cheap seasoning that is actually called "Italian Seasoning")

To bread the chicken:
1. Beat 1-2 eggs, dip chicken in egg.
2. Coat the breading on the chicken (can also use shaking method by putting breading into a freezer bag).


To cook:

I liberally add oil (any kind you want-- I had canola at the house) to a skillet and turn to a medium high setting.
When oil is hot, carefully place the chicken in the pan. DO NOT TOUCH again until the chicken appears to be fully cooked on the side touching the pan. Let me explain, pink with a rim of white. Now you can flip the chicken over and let the other side cook.

Once the chicken is cooked, I top it with Carb Options Ragu marinara (any LC sauce will do). I top with a little mozzarella cheese and place it under the broiler in the oven to heat the sauce and melt the cheese. Now enjoy.




**Disclaimer--I'm from Texas and have no Italian acestry, so this may not be what you're expecting, but it sure tastes good. My brother and I could eat this everyday, we love it. Also, some brands of pork rinds are saltier than others, so if you think it's too salty you might just need to find a different brand of pork rinds.

Thank-you very much. My mother is 100% Italian and the recipe she makes has about 3 zillion carbs in it!!

[Amenia]

I mix parmesan and pepper in a bowl, dip my chicken in eggwash and then coat it with the cheese mix. Then bake it for about 45 minutes. It's really really good.

[mere150]

You're welcome. I hope you enjoy it.

Thank-you very much. My mother is 100% Italian and the recipe she makes has about 3 zillion carbs in it!!

And I bet it's 3 zillion times better than mine :nod

[Emo_Boy]

You're welcome. I hope you enjoy it.

Thank-you very much. My mother is 100% Italian and the recipe she makes has about 3 zillion carbs in it!!

And I bet it's 3 zillion times better than mine :nod

LOL ... I tried yours and it was very good! Thanks a lot!

[mere150]

Good to hear, any suggestions on how to improve it????

[JESTER]

I like to dip a chicken breast in egg, and then in a mixture of grated parm cheese and asiago cheese, with a bit of oregano, basil and garlic. I then saute it in extra virgin olive oil until a nice golden brown ( be careful when turning, as the "crust" will fall off fairly easily.

I then put it on a baking sheet, place a teaspoon of tomato sauce on it, put a fresh slice of tomato, and then cover it with Mozzerella cheese . . . pop it into the oven until the cheese melts.

If you want a real sense of chicken parm, you can put it onto a small portion of spaghetti squash, though I usually serve it with a small portion of zuchinni sauteed in garlic butter.


Jester