I love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
8 Tablespoons butter, divided
½ cup Italian Bread Crumbs
½ cup plus 1 Tablespoon grated parmesan, divided
¼ cup flour
2 medium zucchini, sliced
2 garlic cloves, minced
In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
I made this for my family tonight and it was a winner! Loved the coating on the chicken and how the bits of coating and garlic gave the zucchini a fresh new taste and presentation
All hail “Porksgiving”!! Haha! this is an awesome dish! I love that it’s cooked in one pan. You can’t beat that. And of course I’m obsessed with pork, duh. I have to add that I feel the same way about my son’s preschool teachers. They have made it so nice for me to be able to drop him off and get to work. There are no tears or fights and they love him so much! It takes special people to do those sorts of jobs! <3 Hugs to you, Julie!
1lb4-5 chops bone-in pork chops
16ozbaby red potatoescut into 1” in pieces
2/3c.grated Parmesan cheese
2Tbspchopped fresh parsley leaves
Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray.
In a large mixing bowl combine the olive oil, thyme, garlic, pepper, salt and Parmesan cheese.
Brush about 1/2 of mixture on the top of the pork chops. Place pork chops on baking sheet.
Add the potatoes and green beans to the Parmesan mixture in the bowl and mix until combined. Place veggies on the baking sheet with pork chops.
Bake 20-22 minutes then broil for 3-4 minutes until the cheese is golden and the pork is completely cooked through – reaching an internal temperature between 145 degrees to 160 degrees F. Let rest 3 minutes.
Hi, friends! It’s Monday after a beautiful, brunch-filled weekend celebrating All The Mothers and we’re going to start talking about this cheesy, saucy, super-delicious family-loves-it chicken in T-3 seconds. Because seriously, there can NOT be much waiting. I NEED THE CHICKEN PARM.
But first, I just need you to know that yesterday I went ahead and celebrated myself for being Sage’s mom.
Two extra pieces of cake, a long nap with Sage, and a good long binge on Instagram. I am just that honorable of a person that I couldn’t let the day go by without some deep self-recognition. I mean, who else forgets to feed her, makes her participate in my SnapChat recipe videos, stuffs her with treats after doing one tiny trick (“Sage, SIT. No, SIT. Over here. Come on, SIT.”), and gets her all riled up for no reason other than to laugh and take pictures and then give more treats? Badge of motherly honor right there.
1/4 cup whole wheat breadcrumbs
1/4 cup panko bread crumbs
1/4 cup Parmesan cheese
1 teaspoon dried Italian herbs
salt and pepper
2 tablespoons oil
4 chicken breasts (about 1 pound)
1 1/2 cups DeLallo Creamy Vodka tomato sauce (or any tomato sauce – but that vodka sauce is YUMMY)
4 slices fresh mozzarella cheese
Prep: Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
Fry: Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half – pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. You want the outside to be golden brown – the inside can finish cooking in the oven.
Bake: Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
Finish: While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.
Before baking, if you have a lot of stray crumbs in the pan, I would suggest removing the chicken, draining out the excess oil and breadcrumbs, and then returning the chicken to the clean pan to avoid a burnt breadcrumb situation in the oven.
Also, if you really want the chicken to stay crispy, heat the sauce separately and add it over everything at the end. The chicken loses a little crispy exterior as it bakes in the sauce – I didn’t mind it, but just something to think about if you want the crispy chicken.
Finally, I leave the zucchini noodles raw because otherwise I felt like they got too soggy and watery. When you add the warm chicken and sauce, the noodles will soften but keep just enough crunch to still be appetizing.
I made this the other night and it turned out pretty dang amazing. I’m not a fan of breaded chicken and wanted to find a receipe that didn’t have it and found this great website. I didn’t make homemade sauce, I used Bertolli Olive oil, basil, and garlic sauce and it tasted amazing and used pesto from a jar as well. We had zucchini noodles with this for a healthy alternative. This will definitely be a staple in our rotation.
4boneless chicken breastboneless skinless chicken breasts ( about 2 pounds)
1marinara saucebatch of quick homemade
Preheat the oven to 375 degrees.
Bring out a 9 inch by 13 inch oven safe plate and pour tow thirds of the marinara sauce at the bottom of the plate. Set aside.
Preheat a cast iron grill pan (or any skillet of your choice) over medium heat and add in the olive oil.
Season the chicken breasts with salt, pepper and dried oregano on both sides.
When the pan is ready, sear the chicken on one side for 3 minutes and then flip it and sear it for an extra 3 minutes. Lower the heat to medium low and flip the chicken one last time,and continue to cook for another 2 minutes.
Remove the chicken onto the marinara sauce in the oven safe plate.
Place a teaspoon of nut free basil pesto on top of each chicken breast and spread it on the entire piece of chicken and then place 2 tablespoons of marinara sauce on top of each chicken breast ( or more to your taste) making sure to cover the entire surface.
Sprinkle the cheeses on top ( about 1/4 cup of cheese in total per chicken piece).
Place the plate in the oven and bake for 15-25 minutes, until the cheese is melted and the chicken absorbs much of the marinara flavour.
Crab-stuffed mushrooms are festive and tasty. They make a great appetizer, or you can serve two per person as a main course. Obviously, the fresher the crabmeat you use, the less fishy this dish will taste – the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy. If you have Whole Foods in your area, try the crabmeat sold at their seafood counter.
Another challenge in this dish is that stuffed and baked portobello mushrooms can become soggy. To avoid sogginess:
1. Wipe clean, don’t wash them (they absorb water).
2. Pre-broil to release some of the water.
3. In the final stage of baking or broiling, broil or bake briefly, just until topping is browned. Baking too long will result in mushy mushrooms that have released their liquid into your filling. If that happens, the only thing you can do is to carefully drain the liquid, and place the mushrooms on paper towels to soak as much of the liquid as you can.
An easy, healthy side dish that you’ll want to make with every single meal!
With the weather hitting 90 degrees this week, I think it’s safe to say that bikini season is officially here. So in an attempt to shed off all that donut weight, Jason and I have really been trying to get into this whole “clean-eating” situation. And instead of our usual carb-loaded french-fry-onion-ring-deep-fried side dishes, I decided to make a healthy, protein-rich side dish. That is, after we’ve had our morning cup of coffees and maple bars.
Now instead of just serving up a boring old bowl of quinoa, I decided to have a little bit of fun with it and add in one of my all-time favorite veggies = mushrooms. Not only do they have an amazing distinct flavor but they also add a range of nutritional and health benefits right into your meal! And no, this is not a sponsored post for mushrooms. I just REALLY love mushrooms.
1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons grated Parmesan
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉
Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.
Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.
And you guys.
This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!
My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com
Some days my kids just decide that they do not want to eat anything that I make. Isn’t that wonderful? What’s a Mom to do?! I’m sure not going to resort to feeding them junk just to make them happy. I have learned to be tricky over the years and have been developing recipes that appear to be junk food to the kids, but are in fact healthy. Baked sweet potato tots are definitely one of my favorites, I always have them on hand! Easy to make, inexpensive, and they keep well in the freezer.
3 cups sweet potatoes
1 cup grated raw parmesan cheese, plus more for rolling tots in
salt and pepper to taste
Peel and quarter sweet potatoes
Steam them until just starting to get tender, but not cooked through
In a food processor, pulse sweet potato until small crumbles form
In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined
Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated
You can find complete recipes of this Baked Sweet Potato Tots in realfoodrn.com
These Garlic Parmesan Roasted Red Potatoes are off the chart delicious! The best part about these potatoes is that they are super easy to make. Just chop the potatoes, toss in oil, seasonings, and Parmesan cheese. The potatoes were ready for the oven before it preheated. I love these quick and easy side dishes!!
These Garlic Parmesan Roasted Red Potatoes are a great weeknight side dish. They go great with burgers, hot dogs, chicken, pork or even steak! I throw a batch in the oven when Chicken Legs stars the grill and dinner is ready without a lot of effort. Love it!
14 small red potatoes
3 Tbsp olive oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/4 cup grated parmesan
Preheat oven to 375 degrees.
In a large bowl, toss potatoes with olive oil, seasonings and parmesan. Toss until potatoes are evenly coated.
You can find complete recipes of this Garlic Parmesan Roasted Red Potatoes in plainchicken.com
What are your plans for Christmas dinner? A few years ago I decided to make things easy for myself by serving an assortment of lasagnas. I made them the day before and simply popped them in the oven on Christmas day. They were a big hit. But the vegan option – while delicious and well received – was labor intensive. It was also quite different from the meat filled cheesy lasagna I favored in my pre-plant-based life. This Vegan Cheesy Lentil Lasagna recipe comes closer to the mark. With a little planning, it’s also easy to prepare.
If you make a few key ingredients ahead of time, this Vegan Cheesy Lentil Lasagna can be assembled in mere minutes. Here’s what you’ll need:
Vegan Lentil Bolognese Sauce
Basic Raw Cashew Cheese
You could make the Lentil Bolognese Sauce a day or two in advance. The Cashew Cheese and Vegan Parmesan come together more quickly.
I also like to use uncooked lasagna noodles. This shortens prep time, but extends cooking time. I find it easier to spread the ingredients on uncooked noodles. You can go either way with this recipe. If you opt to boil the noodles, simply shorten the baking time and maybe use a little less sauce. You’ll likely end up with a juicier lasagna…
10 oz gluten-free lasagna noodles uncooked, I use Tinkyáda brown rice pasta lasagna
8 cups Vegan Lentil Bolognese Sauce – see recipe
2 cups Basic Raw Cashew Cheese – see recipe
1/4 cup Vegan Parmesan – see recipe
2 cups baby arugula or baby kale or baby spinach
1 tsp. dried oregano
1 tsp. dried basil
1 cup Daiya mozzarella style shreds optional
Preheat oven to 350 degrees F.
Place arugula in a food processor fitted with the S blade and pulse until finely minced.
Combine minced arugula, oregano and basil with Cashew Cheese and stir to mix well.
Add about 1 cup of Lentil Bolognese Sauce to a 9×13 baking dish and spread to cover the bottom.
Place 3 uncooked lasagna noodles on top of the sauce. (Leave a little space around each noodle – they will expand.)
Spread 1/3 of Cashew Cheese mixture on top of lasagna. (I find it helpful to hold a lasagna noodle in one hand while I spread the cheese on with the other hand – this is the reason why I like to use uncooked noodles.)
Spread about 1 ½ cups of the Lentil Bolognese Sauce over the cheese covered noodles.
You can find complete recipes of this VEGAN CHEESY LENTIL LASAGNA in veggieprimer.com