Chicken Parmigiana recipe - How to make chicken Parmigiana

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Parmigiana Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Parmigiana.

You can pretty much get a chicken Parma at every pub in Australia, but this home made version will be a lot better - trust us! 

Ingredients (serves 6)

6 chicken breast fillets
1 eggplant
2 tablespoons olive oil
60g butter
425g can chopped Roma tomatoes
250g mozzarella cheese, thinly sliced
150g baby spinach leaves, to serve

Method

Preheat oven to 200°C. Place chicken into a ceramic, ovenproof dish.

Thinly slice eggplant lengthways. Heat oil and butter in a non-stick frying pan over high heat. Cook eggplant, in batches, for 2 to 3 minutes each side or until tender and golden. Transfer to a plate lined with a paper towel.

Place eggplant over chicken. Spoon over tomatoes. Top with mozzarella. Bake for 20 to 25 minutes or until cheese is golden and chicken is cooked through. Serve warm with baby spinach leaves.

Source
Super Food Ideas - September 2003, Page 55
Recipe by Dixie Elliott
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Chicken cacciatore
Chicken pasties
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Chicken provencale
Citrus chicken
Chicken gumbo 

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Chicken pasties recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken pasties Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken pasties. 

Lunch-box meals become more exciting with these tasty chicken pasties.

Makes 24 

Ingredients

60g unsalted butter
1 onion, chopped
1 tsp curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 button mushrooms, chopped
2 cups shredded, barbecued chicken
270g can corn kernels, drained
1 tbs plain flour
375ml (1 1/2 cups) chicken stock
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry 

Method

Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.

Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.

Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.

Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.

Source
delicious. - February 2003, Page 96
Recipe by Artarmon Public School 

More Chicken Recipes:       

Chicken stroganoff
Chicken provencale
Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock 

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Chicken stroganoff recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken stroganoff Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken stroganoff .  

Serve this chicken stroganoff with a side of rice for a hearty Monday night meal. 

Ingredients (serves 4)

2 tablespoons olive oil
4 (180g each) chicken breast fillets, trimmed
1 medium brown onion, thinly sliced
1 garlic clove, crushed
200g cup mushrooms, sliced
2 teaspoons sweet paprika
2 tablespoons worcestershire sauce
1 cup chicken stock
1 cup light sour cream
Steamed white long-grain rice and finely chopped fresh chives, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a flameproof baking dish over medium-high heat. Add chicken. Cook for 2 minutes each side or until light golden. Transfer to a plate.

Reduce heat to medium. Heat remaining oil in pan. Add onion, garlic and mushrooms. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add paprika. Cook, stirring, for 1 minute. Add worcestershire sauce. Simmer for 2 minutes or until liquid is reduced by half. Add stock. Simmer for 3 minutes. Remove from heat (see note).

Stir in sour cream. Season with pepper. Return chicken to dish. Transfer to oven. Bake, turning chicken occasionally, for 30 minutes or until chicken is cooked through. Sprinkle with chives. Serve with steamed rice.

Notes

Remove baking dish from heat before adding sour cream to ensure sauce doesn't separate.

Source
Super Food Ideas - June 2008, Page 22
Recipe by Kirrily La Rosa 

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Chicken provencale
Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks  

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Chicken provencale recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken provencale Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken provencale. 

Our Chicken provencale recipe is a family favourite. 

Ingredients (serves 4)

4 chicken breast fillets, trimmed
1/3 cup plain flour
50g butter, chopped
1 medium brown onion, finely chopped
1/2 cup dry sherry
400g can diced tomatoes
1/4 cup kalamata olives
2 tablespoons chopped fresh flat-leaf parsley leaves
Steamed potatoes and broccolini, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Place flour in a snap-lock bag. Season with salt and pepper. Add chicken breasts, 2 at a time, shaking to coat. Shake off excess. Place on a plate.

Melt butter in a frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until golden. Transfer to a 5cm-deep, 20cm x 30cm (base) baking dish.

Reduce heat to medium-low. Add onion to pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase heat to medium-high. Add sherry. Bring to the boil. Boil for 1 minute. Add tomatoes. Cook, stirring occasionally, for 5 to 6 minutes or until boiling. Spoon tomato mixture over chicken. Cover.

Bake for 30 minutes or until chicken is cooked through, adding olives for the last 5 minutes. Sprinkle with parsley. Serve with potatoes and broccolini.

Source
Super Food Ideas - July 2009, Page 57
Recipe by Reader recipe 

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Citrus chicken 
Chicken gumbo
Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks
Autumn Chicken Stew

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Citrus chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Citrus chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Citrus chicken.

Fabulous and simple this citrus chicken is bound to please. 

Ingredients (serves 6)

6 skinless chicken breast fillets
3 cloves garlic, crushed
4 tbs orange marmalade
Zest and juice of 1 orange
1 tbs (20g) unsalted butter
300ml chicken stock
Watercress, orange slices, olives, thinly sliced red onion and low-fat feta, to serve 

Method

Preheat the oven to 180°C.

Season chicken breasts with salt and pepper. Place garlic, marmalade, orange zest and butter in a bowl and beat with a fork to combine.

Place chicken in a roasting pan, spread orange mixture over the chicken and cover pan with foil. Place in oven and bake for 10 minutes, then remove foil and bake for a further 10-15 minutes or until the chicken is cooked through. Remove from the oven and set the chicken aside.

Add juice and stock to roasting pan and stir over low heat until well reduced and sticky, then pour over chicken. Serve with a salad of watercress, fresh orange slices, olives, red onion and low-fat feta.

Source

delicious. - April 2004, Page 137
Recipe by Valli Little  

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Chicken gumbo
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Baked Chicken with Onions & Leeks
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Save and Share Citrus chicken recipe

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Chicken gumbo recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken gumbo Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken gumbo. 

Come in from the cold and warm up with this one pot chicken wonder!

Cooking Time 95 minutes

Ingredients (serves 4)

1 1/2 tablespoons olive oil
8 skinless chicken thigh cutlets
1 medium brown onion, chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
3 chicken stock cubes
4 sprigs fresh thyme
400g can diced tomatoes
150g okra, halved (see note)
1 cup white medium-grain rice

Method

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until browned all over. Transfer to a plate.

Heat remaining oil in pan. Add onion. Cook, stirring occasionally, for 3 minutes or until softened. Add garlic and cayenne pepper. Cook, stirring, for 30 seconds or until fragrant.

Return chicken to pan. Add 3 cups warm water, crumbled stock cube, thyme and tomatoes. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until chicken is tender.

Increase heat to medium. Stir in okra and rice. Season with salt and pepper. Simmer, stirring occasionally, for 15 minutes or until okra and rice are tender. Serve.

Notes

You could use 150g green beans, trimmed, halved, instead of okra. Add to pan for last 5 minutes of cooking.

Source
Super Food Ideas - June 2011, Page 70
Recipe by Emma Braz 

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Chicken schnitzel 
Chicken stock  
Baked Chicken with Onions & Leeks
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Save and Share Chicken gumbo recipe

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Chicken schnitzel recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken schnitzel Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken schnitzel.     

Let this crunchy, munchy chicken schnitzel bring you summer deliciousness.

Ingredients (serves 4)

2 cups fresh breadcrumbs
1/3 cup finely grated parmesan cheese
1 tablespoon finely grated lemon rind
2 tablespoons finely chopped fresh flat-leaf parsley leaves
1 teaspoon garlic powder
1/2 cup plain flour
1 egg
1 tablespoon milk
550g chicken breast schnitzel (uncrumbed)
Vegetable oil, for shallow-frying

Method

Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder on a plate. Season with salt and pepper. Place flour on a plate. Whisk egg and milk together in a shallow bowl.

Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture.

Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.
Notes

You could use chicken breast minute steaks or thinly sliced chicken breast instead of uncrumbed schnitzel.

Source
Super Food Ideas - November 2009, Page 20
Recipe by Kim Coverdale 

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Chicken stock 
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Oven-Barbecued Asian Chicken  
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Save and Share Chicken schnitzel recipe

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