Anyone on any quick and easy chicken parmesean recipes?

I want to make a nice dinner for my boyfriend tomarrow and he loves chicken parm with alfredo sauce. does anyone no an easy but not to time consuming recipe for this?Anyone on any quick and easy chicken parmesean recipes?
Baked Chicken Parmesan (for 2)





Ingredients:


2 skinned and boned chicken breast halves


1/2 large egg, lightly beaten


1/4 cup Italian-seasoned breadcrumbs


1 tablespoon butter or margarine, melted


7/8 cup spaghetti sauce


1/4 cup shredded mozzarella cheese


1/2 tablespoon grated Parmesan cheese


1/8 cup chopped fresh parsley








Directions:





Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip chicken in egg, and dredge in breadcrumbs.





Cook chicken in butter in a large skillet over medium-high heat until browned on both sides. Spoon spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.





Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.





YUMMY! YUMMY!Anyone on any quick and easy chicken parmesean recipes?
Hi There... If you're looking for quick, this is it!


But fresh Chicken tenders at the grocery store. These are small, thin pieces.





Beat 2 eggs in a bowl and add a splash of milk. Dip each piece of chicken in this mix, then in Italian seasoned bread crumbs, back in the mix, back in the crumbs then into a hot skillet that has olive oil coating the bottom.





Turn chicken over when underside starts to get golden brown.


Once browned on each side, transfer to a baking pan (I use disposable ones, save on clean-up)





Top chicken with tomato sauce and shredded Mozzerella cheese. Bake for about 15 minutes, or until chicken is cooked through and cheese is melted. Serve with Pasta and sauce.





Of course, if you want Alfredo sauce instead of tomato, just sub it, and add veggies (I recommend mushrooma and peppers) to teh pan when you cook the chicken!





Have a nice dinner!
Here is how I make it: Grill the chicken - Put it in a baking dish - Pour some Marinara on top - Add the parmesean cheese - bake 350 for 30 min or so (watch it). Thats it!
Here's what I do and it's so yummy. I mostly add ingredients as I see fit, but will try to give you some measurements.





I marinate a regular size package of boneless skinless chicken breasts cut into smaller pieces in zesty italian dressing overnight.





Next I break a couple eggs into a bowl and put aside.





I mix 1-2 cups of seasoned bread crumbs with 3/4-1 cup of parmesan cheese, tablespoon of salt, couple pinches of pepper, 2 tablespoons of italian seasoning and a teaspoon of paprika.





Dip the marinated chicken in the egg and then roll around in the bread crumb mixture until well coated. Do this with all chicken and then place in a greased class baking dish.





I cook at about 400 for 30 minutes to an hour. I check the chicken after 30 minutes.





Some people like to put spaghetti or marinara over the chicken once it is place in the baking dish and then bake and this is totally up to you. I tried it once and it wasn't for us. We like just the chicken, but it's an option.





I hope this helps. It's a recipe my whole family loves.





Cydni
Take 2 Chicken fillets, pound thin to about a half an inch and season fillets with salt and pepper. Beat 1 egg with 1 Tsp water, dip the chicken pieces in the egg, then dip them in Italian seasoned bread crumbs, being sure to press them in. Heat a half inch of oil in a frying pan on med-hi, let it get hot before putting the chicken in. Fry until golden brown, turning once. Drain on paper towels. Heat oven to 250 degrees and heat until cooked through, 10-15 minutes.
take chicken breasts and bread them with bread crumbs mixed with parmasean chesse fry them in some oil on both sides till cooked through, then cut them through the side and stuff them with mozzeralla and parmeasan chesse, then put whatever sauce you want on top of them.
try www.kraftcanada.com
Stuffed Alfredo Chicken





INGREDIENTS


4 skinned and boned chicken breasts


8 ounces ground mild Italian pork sausage


1 (1.25-ounce) envelope Alfredo sauce mix


1 cup (4 ounces) shredded mozzarella cheese


1 cup (4 ounces) shredded Parmesan cheese


1 (10-ounce) package frozen chopped spinach, thawed and drained


1/2 cup ricotta cheese


2 plum tomatoes, diced





DIRECTIONS


Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.





Cook sausage in a large skillet over medium-high heat 10 minutes or until it crumbles and is no longer pink; drain and set aside.





Prepare Alfredo sauce according to package directions; set aside.





Combine shredded mozzarella and Parmesan cheeses.





Stir together sausage, spinach, ricotta cheese, and 1/2 cup mozzarella cheese mixture. Spoon mixture evenly down center of each chicken breast, and roll up, jellyroll fashion. Arrange chicken rolls, seam side down, in a lightly greased 2-quart baking dish. Pour Alfredo sauce over chicken, and sprinkle evenly with remaining 1 1/2 cups mozzarella cheese mixture.





Bake at 350° for 50 minutes to 1 hour or until chicken is done. Let stand 10 minutes. Cut chicken rolls into slices. Serve with sauce; sprinkle evenly with diced tomatoes just before serving.





OR





Chicken Alfredo Recipe





Ingredients:


2 c. cooked chicken (chopped up)


2 jars Alfredo sauce


2 c. mushrooms


1 lb. fettuccine or any pasta


2 tsp. butter.





Alfredo Sauce Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Pour over chicken, shrimp or pasta.





Alfredo Sauce Ingredients:


4 tablespoons butter


4 tablespoons flour


1 cup cream (or half and half or milk)


1 cup chicken broth


1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)


1/2 cup Parmesano Reggiano cheese (or plain Parmesan)


3 tablespoons fresh or 1-2 tablespoons dried parsley


4-5 cloves garlic (minced)


1/2 teaspoon fresh nutmeg


1/4 cup sherry or white wine


salt and pepper.





Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.





OR





Chicken Alfredo





Ingredients


1/3 pkg. (900 g) PRIMO Fettuccine


2 Tbsp. butter


3 cloves garlic, crushed


2 Tbsp. flour


1 1/2 cups skim milk


1/2 cup KRAFT 100% Parmesan Grated Cheese


Salt and pepper to taste


1 cup cooked chicken


1/4 cup fat free sour cream


3/4 cup frozen peas


1 Tbsp. chopped parsley or dill





Directions


COOK fettuccine according to package directions. Drain and return to pot.








PREPARE sauce while pasta is cooking. Melt butter over medium heat, add garlic and sauté for 1 minute. Stir in flour then whisk in milk until smooth. Cook and stir about 5 minutes until mixture is thick and bubbly.








REDUCE heat to low, stir in cheese, salt and pepper. Cook 1 to 2 minutes until cheese is melted. Add chicken, sour cream and peas and cook until heated through. Pour sauce over noodles and toss to coat. Sprinkle with parsley and top with extra pepper, if desired.
Chicken with Parmesan, Garlic, and Herb Crust:





1 garlic clove, peeled


1/4 cup fresh flat-leaf parsley leaves


2 slices whole-wheat bread


1/4 cup grated Parmesan (1 ounce)


2 tablespoons olive oil


1/4 teaspoon kosher salt


Freshly ground black pepper


4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)


4 teaspoons Dijon mustard





Heat oven to 400° F. Lightly coat a medium baking dish with vegetable cooking spray. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.





Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.





Yield: 4 servings
YUMMY CHICKEN PARMESAN ROLLS





chicken cutlets, thinly sliced


tomato sauce


mozzarella cheese (either shredded and/or sliced)


bread crumbs


shredded Parmesan cheese


extra virgin olive oil


toothpicks





Preheat oven to 350 degrees


Lay cutlet flat. Spread approximately 1-2 tbsp. tomato sauce on cutlet. Either lightly sprinkle mozzarella or lay on thin slice of mozzarella on top of sauce.





Roll up cutlet, being careful to not push out sauce or cheese.





Tightly secure cutlet with one or two toothpicks. Lightly baste “chicken roll” with olive oil. Mix breadcrumbs with Parmesan cheese in a 2:1 ratio, respectively.





Coat “chicken roll” with breadcrumb mixture entirely. Place “chicken roll” on baking sheet





Bake at 350 degrees for 40 minutes. Sprinkle extra shredded mozzarella or place a slice of mozzarella on top of each “chicken roll” in the last 10-15 minutes.