02
Apr
6 boneless skinless chicken breasts 1 16 ounce bottle light Italian dressing 12 cup light ranch salad dressing 2 tablespoons olive oil 5 tablespoons minced garlic divided I used the pre-minced stuff from the jar 2 14 cups shredded parmesan cheese divided not the stuff in the green. Using tongs dip each chicken cutlet on both sides first into the egg wash and then into the parmesan.
Preheat oven to 350º F.
Chicken parmesan no breading. In a large non-stick skillet on medium-high heat heat 1 Tbsp olive oil. Using tongs dip each chicken cutlet on both sides first into the egg wash and then into the parmesan. Cook two chicken cutlets at a time for 3-4 mins per side until brown.
Dont flip early or the cheese will fall off. Rinse chicken breasts. Using one hand to hold the chicken sprinkle salt and parmesan mixture on both sides of chicken breast with the clean hand and place into baking dish.
Repeat until all chicken is done. Arrange vegetables around the chicken and season with salt pepper and any other seasonings you like to use. Preheat the oven to 425F 220C.
Pat the chicken dry and season both sides with the salt pepper and paprika. Heat a large skillet over medium heat for several minutes until hot. Add the oil and swirl the pan to coat the bottom.
Combine parmesan cheese parsley basil and oregano in a baggie. Wash each breast with water and put in cheese mixture. Spray 11 x 13 pan.
Preheat broiler or grill in Australia on medium heat. Season chicken with 2 teaspoons of Italian seasoning paprika onion powder salt and pepper. Heat oil in a pan or skillet over medium heat.
Preheat oven to 350º F. Preheat a medium sized frying pan on medium heat. Season chicken on both sides with salt and chilli powder.
Add oil to pan and then the seasoned chicken breasts. Lightly brown on both sides and then transfer to a baking sheet. Top with as much tomato sauce as you can fit and then sprinkle with the parmesan cheese.
To reheat the chicken parmesan place the chicken on a baking sheet and warm in a 350 degree oven just until heated though about 10 minutes for small pieces of chicken. 6 boneless skinless chicken breasts 1 16 ounce bottle light Italian dressing 12 cup light ranch salad dressing 2 tablespoons olive oil 5 tablespoons minced garlic divided I used the pre-minced stuff from the jar 2 14 cups shredded parmesan cheese divided not the stuff in the green.