Chicken Parmesean Recipes?

I want to make chicken parmesean but I don't want a recipe that involves breadcrumbs. Can you just put the chicken in plain? Do you have a good recipe?Chicken Parmesean Recipes?
instead of breadcrumbs, i use just parmasean cheese. If you get the kind that has italian herbs in it already its really good.Chicken Parmesean Recipes?
Get some good quality plump chicked breasts and carefully slit them open. Grate your parmesan and add some ground black pepper (no salt as the parmesan is salty enough), some chopped corriander and flat leaf parsley. Stuff the mixture into the chicken breasts. Squeeze the juice of a lime over them and leave them in the fridge for at least an hour. Then fry them on a hot ribbed pan or grill them. They should take about five minutes on each side - the parmesan should have started to melt and mingle with the corriander - a match made in heaven!
You could use Panko bread crumbs. You can find them in the Asian foods section. If you don't want to use any sort of crumbs, you could use grated parmesan cheese. If you don't want to use any sort of coating, then I would definitely grill or pan fry the chicken since it will need some good carmelization for flavor. Also, look on www.foodnetwork.com. They should have lots of alternatives.
Super healthy, super easy, no hassle over breadcrumbs:





Ingredients:


4-6 boneless skinless pieces chicken breast


1-2 Tbsp unsweetened applesauce


1/3 cup low-fat biscuit mix


1/4 cup grated Parmesan cheese


1 tsp oregano


1 tsp basil


1/4 tsp rosemary


1/2 tsp dried parsley


1/2 tsp garlic powder


1 teaspoon salt


1/4 teaspoon pepper





Instructions:


Preheat oven to 425 F. Combine biscuit mix and all dry ingredients with enough applesauce to create a thick batter. Coat chicken pieces, place in sprayed 13 x 9 baking dish. Bake 20-25 minutes, until browned and juices run clear.
Chicken Parmesan





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.





THE TRICK IS TO BUY BREADED CHICKEN CUTLETS FROM THE BUTHCHER.
Try this





Melt in Your Mouth Chicken Breast





4 boneless chicken breast halves


1 cup mayonnaise


1/2 cup freshly grated parmesan cheese


1 1/2 teaspoons seasoning salt


1/2 teaspoon ground black pepper


1 teaspoon garlic powder





Mix mayonnaise, cheese and seasonings.





Spread mixture over chicken breast and place in baking dish.





Bake at 375掳F for 45 minutes.