Best Panini Grill - Chicken Parm Recipes?

Chicken Parm Recipes?

Where can i find good chicken parm recipes? Also, what kind of bread should i use for making a panini?

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good bread for panini is a heavy, flavorful bread. In Italy there isn’t a difference between the sandwich panini and the bread. The bread needs to be dense enough to hold together and flat enough to grill evenly. A dinner roll isn’t going to do it. Foccacia and Ciabatta are great for panino sandwiches. Any bread loaded with herbs is also good to use. Untimately, you will want to avoid tasteless white bread. Chicken Parmesan Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Quick Italian Dishes 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and freshly ground black pepper 8 (3-ounces each) chicken cutlets 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce 1/2 cup shredded mozzarella 16 teaspoons grated Parmesan 2 tablespoons unsalted butter, cut into pieces Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Simple Tomato Sauce: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour and 20 minutes Ease of preparation: easy
Chicken Parmigiana Recipe courtesy Bobby Flay Show: Boy Meets Grill Episode: Southern Italian 4 boneless, skinless chicken breasts, pounded thin Salt and freshly ground black pepper 2 cups all-purpose flour, seasoned with salt and pepper 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper 2 cups panko bread crumbs 1 cup vegetable oil or pure olive oil Tomato Sauce, recipe follows 1 pound fresh mozzarella, thinly sliced 1/4 cup freshly grated Parmesan Fresh basil or parsley leaves, for garnish Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves. Tomato Sauce: 2 tablespoons olive oil 1 large Spanish onion, finely chopped 4 cloves garlic, smashed with some kosher salt to make a paste 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender 1 (16-ounce) can crushed tomatoes 1 small can tomato paste 1 bay leaf 1 small bunch Italian parsley 1 Cubano chile pepper, chopped Salt and freshly ground pepper Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. --------------- Chicken ParmigianaSUBMITTED BY: Candy "This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens." Original recipe yield: 2 servings PREP TIME 30 Min COOK TIME 40 Min READY IN 1 Hr 10 Min PHOTO BY: cookin'mama US METRIC SERVINGS About scaling and conversions 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 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. 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. 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. ---------------------------- Chicken Parmigiana Serves 4 | Prep time: 35 minutes | Total time: 35 minutes ingredients 3/4 cup plain breadcrumbs 3/4 cup grated parmesan cheese 8 chicken cutlets or 4 boneless, skinless chicken breasts, halved horizontally (about 1 1/2 pounds total) Salt and fresh ground pepper 1 large egg, lightly beaten 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce 1/4 cup olive oil 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices Heat broiler. Combine breadcrumbs and parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides. Spread tomato sauce onto the bottom of a 10-by-15 inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately. Per serving: 729 calories; 37.6 grams fat; 60.2 grams protein; 36.2 grams carbohydrates; 0.9 grams fiber PANINI BREAD INFO: BREAD Most types of bread can be used; white, whole wheat, cracked wheat, whole grain, raisin bread and so on. The Panini Press is ideal for toasting focaccia, pita bread, baguettes as well as rolls. Raisin bread, brioche or other sweet breads which contain a high sugar content will tend to brown quicker. TOASTING BREAD The unique flat plate design make the Panini Press ideal for toasting plain breads, and pita bread, without any fillings or spreads. Try toasting pita bread with jams for a great alternative to standard breads at breakfast. --------------------------------- Bread: A good bread for panini is a heavy, flavorful bread. In Italy there isn’t a difference between the sandwich panini and the bread. The bread needs to be dense enough to hold together and flat enough to grill evenly. A dinner roll isn’t going to do it. Foccacia and Ciabatta are great for panino sandwiches. Any bread loaded with herbs is also good to use. Untimately, you will want to avoid tasteless white bread.
Crispy parmesan chicken with soft basil tomatoes Ingredients 4 chicken breasts, skinless salt and pepper flour, for dusting 75g/3oz fresh white breadcrumbs 50g/2oz finely grated Parmesan cheese 2 free-range eggs, beaten olive oil, for cooking large knob of butter 6 tomatoes, halved 1-2 cloves of garlic, thinly sliced coarse sea salt handful of fresh basil leaves 4 wedges of lemon Method 1. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess. 2. Mix together the breadcrumbs and parmesan. 3. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs. 4. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden. 5. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt. 6. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into. 7. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil. 8. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon
Allrecipes.com is the place I go to for all my recipes. Just browse the different ones for one that sounds best to you. I would give you a recipe but I've seen so many diferent ones that vary just slightly. Also, Sourdough Bowls (found in grocery store bakeries) that are sliced are BEST for paninis. It's like you are in Italy! And the bakeries in grocery stores are so much better than they used to be.
go to bettycrocker.com. use a meat mallet and flatten the chicken breasts out until they're about 1/4" or a little more. I use only egg whites with skim milk and italian breadcrumbs . it makes all the difference in cutting out some of the fat. Sautee in a little extra virgin olive oil (the light taste is a little better)until just golden. Then place on a sheet or dish and bake at 350 for 20 minutes or so. get your favorite marinara or spaghetti sauce, heated on the stove for the duration of the bake, and spread a spoonful or two over the chicken, the sprinkle with parmesan (not the powdered stuff in the bottle) or mozzerella. heat for another 5 minutes, then serve. It goes awesome with fettucini alfredo!!! As for the panini, I use rye, but you can use your own favorite bread, some use sourdough. a panini is a style of sandwich, not an actual sandwich like "peanut butter and jelly". i use basil pesto, swiss, and turkey on my paninis, then grill until browned/toasted on both sides.
This is a quick way to make it (its cheating but its quick) Put your spaghetti in boiling water for 20 mins., and then get your sauce started over a low heat. When you get half way done with these, get some Tyson (or an off brand will do) of the chicken patties (they are already breaded and just need baked) bake them for how ever long the bag says. When this is done get some parmesan sliced cheese. Get your spaghetti on the plate put a little bit of sauce on top then put those chicken patties on top and then put the parmesan cheese on top and pour as much sauce as desired. Its good.