Chicken Parmesan Pomodoro

CHICKEN PARMESAN POMODORO

parmesan crusted chicken with a fresh tasting zesty pomorodo sauce. note: it is critical that good soft well ripened tomatoes be selected for this dish.

Time: 60 minutes

Steps:

  • thin chicken breasts to 1 / 2 inch either by cutting down or using a meat mallot
  • in a ziplock bag , combine 1 / 4 cup olive oil , rosemary , balsamic vinegar , worstershire and chicken breasts
  • shake to cover and remove excess air
  • place in refrigerator to marinade at least 1 hour
  • in a saute pan combine 1 / 4 cup olive oil shallots and garlic
  • saute for 5 minutes
  • add diced tomatoes , and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes
  • remove from heat , place in food processor or blender and puree for 3-5 seconds
  • replace in saute pan over low heat until chicken is ready
  • cook lingune seperately
  • toss with 1tsp olive oil
  • preheat broiler
  • place chicken in hot frying pan with all marinade ingredients
  • sear both sides
  • cake top of chicken with parmesan cheese and thyme
  • broil chicken in melted butter 4-6 inches from heat , 3-4 minutes or till parmesan cheese is golden
  • turn chicken over , cake other side with parmesan cheese and thyme and broil for an additional 3-4 minutes or till chicken is done
  • remove from heat
  • brush just enought pomodoro sauce over the chicken to cover , sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp
  • serve with sauce over noodles


Chicken Parmesan Pomodoro image

Number Of Ingredients: 16

Ingredients:

  1. chicken breasts
  2. fresh rosemary
  3. extra virgin olive oil
  4. balsamic vinegar
  5. worcestershire sauce
  6. garlic cloves
  7. shallots
  8. roma tomatoes
  9. tomato paste
  10. fresh basil
  11. kosher salt
  12. butter
  13. parmesan cheese
  14. thyme
  15. mozzarella cheese
  16. linguine


CHICKEN PARMESAN POMODORO

Parmesan crusted chicken with a fresh tasting zesty pomorodo sauce. Note: It is critical that good soft well ripened tomatoes be selected for this dish.

Recipe From food.com

Provided by Alex MacKenzie

Time 1h

Yield 4 serving(s)

Steps:

  • Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
  • In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
  • In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
  • Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
  • Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
  • Cook lingune seperately. Toss with 1tsp olive oil.
  • Preheat Broiler.
  • Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
  • Cake top of chicken with parmesan cheese and Thyme.
  • Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
  • Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
  • Serve with sauce over noodles.


Chicken Parmesan Pomodoro image

Number Of Ingredients: 17

Ingredients:

  • 4 chicken breasts
  • 1 tablespoon fresh rosemary
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 6 garlic cloves, pressed
  • 2 shallots, finely diced
  • 1/4 cup extra virgin olive oil
  • 12 -14 roma tomatoes, diced
  • 6 ounces tomato paste
  • fresh basil, diced
  • 1/2 teaspoon kosher salt
  • 3 tablespoons butter
  • 1/4 cup fresh grated parmesan cheese
  • thyme
  • 1/4 cup mozzarella cheese, grated
  • 12 ounces linguine


CHICKEN POMODORO

This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.

Recipe From food.com

Provided by Mysterygirl

Time 40m

Yield 4 serving(s)

Steps:

  • Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
  • Heat oil in skillet.
  • Season chicken with salt& pepper, then dust with flour.
  • Saute chicken in oil till golden then remove to a platter.
  • Pour off fat from pan.
  • Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
  • Add broth and lemon juice to pan.
  • Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
  • Add tomatoes and cream to pan.
  • Heat through, then pour over the chicken.
  • Sprinkle top with scallions for garnish.


Chicken Pomodoro image

Number Of Ingredients: 11

Ingredients:

  • 4 boneless skinless chicken breast halves
  • flour
  • salt
  • pepper
  • 2 tablespoons vegetable oil or 2 tablespoons olive oil
  • 1/4 cup vodka
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 cup tomatoes, chopped and seeded
  • 2 tablespoons heavy cream
  • 1/3 cup scallion, minced


BASIC PARMESAN POMODORO

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Time 1h5m

Yield 6 servings

Steps:

  • Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
  • Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
  • Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.


Basic Parmesan Pomodoro image

Number Of Ingredients: 10

Ingredients:

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic, peeled and smashed
  • 3 large, full stems basil
  • Three 14-ounce cans peeled cherry tomatoes
  • 1 carrot, peeled and halved
  • 8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
  • Kosher salt
  • 1 pound penne rigate pasta
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving
  • 3 to 4 tablespoons butter


PASTA POMODORO

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Recipe From allrecipes.com

Provided by DEBNJAMES

Time 30m

Yield 4

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
  • Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
  • Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.


Pasta Pomodoro image

Number Of Ingredients: 11

Ingredients:

  • 1 (16 ounce) package angel hair pasta
  • ¼ cup olive oil
  • ½ onion, chopped
  • 4 cloves garlic, minced
  • 2 cups roma (plum) tomatoes, diced
  • 2 tablespoons balsamic vinegar
  • 1 (10.75 ounce) can low-sodium chicken broth
  • crushed red pepper to taste
  • freshly ground black pepper to taste
  • 2 tablespoons chopped fresh basil
  • ¼ cup grated Parmesan cheese


CHICKEN PARMESAN

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Recipe From allrecipes.com

Provided by Chef John

Time 1h

Yield 4

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


Chicken Parmesan image

Number Of Ingredients: 13

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil


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