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Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly.
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until the chicken is hot and the cheeses are melted. Heat the remaining sauce in a 2-quart saucepan over medium heat until hot and bubbling, stirring ...
2. Combine flour with salt and pepper to taste on a large plate. Sprinkle chicken breasts on both sides with salt and pepper, then dredge them in seasoned flour.
Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown. Remove chicken from pan and place in a 9x13 inch baking dish. Divide pasta sauce and coat each chicken breast.
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. [1] Ham or bacon is sometimes added. [2] [3] The dish originated in the Italian diaspora in the United States during the early 20th century.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. [1] It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar.
Heat the oven to 400°F. Place the chicken into a 2-quart shallow baking dish. Spoon 1 cup sauce over the chicken. Sprinkle with the mozzarella and Parmesan cheeses. Bake for 15 minutes or until ...
Salt-baked chicken with the salt crust removed, ready for serving. Typically delicate foods such as fish, chicken/poultry or vegetables are cooked using this method. In each case the aim is to lock in moisture, protect the food from drying, ensure even cooking, and maximise the flavour. [3]