This post was sponsored by Sargento Foods as part of an Ambassador Program for Influence Central and all opinions expressed in my post are my own.
5 Ways to make Chicken Parmesan—chicken parmesan is amazing in it of itself, but today we’re getting crazy and making it even better. I’ll be sharing with you 5 different and creative ways to make chicken parmesan at your house.
I’m so excited to share with you 5(!) recipes. The cool thing about these recipes is that they all start out with one basic chicken parmesan recipe. From there it’s up to you on what you want to do with it! The five different recipes are chicken parm sliders, chicken parm casserole, chicken parm stuffed peppers, chicken parm spaghetti squash and chicken parm lasagna roll-ups. Really, there’s something for everyone.
Things can get busy and hectic around my house so having an ace in my pocket like this basic chicken parm recipe is essential. One idea I’ve used lately is to make a big batch of the chicken parm recipe and then freeze it. That way I can easily put together any one of these 5 recipes at a moment’s notice.
The thing that is essential to the success of these chicken parm recipes is using a good quality cheese that is fresh off the block. I love using Sargento® Shredded Cheese because it’s always shredded from blocks of real, natural cheese. Sargento is a family company built on heritage & history. Everything they do is for the love of cheese. They are my kind of people.
For today’s recipes, I used Sargento® Shredded 6 Cheese Italian and Sargento® Shredded Monterey Jack Cheese. Sargento® Shredded 6 Cheese Italian features a range of flavors from the milder Low Moisture Part Skim Mozzarella and Provolone, to the sharper, saltier Parmesan and Fontina, Romano and Asiago Natural Cheeses. This makes it the perfect cheese to use in Italian recipes like this chicken parmesan. Another choice is using Sargento® Shredded Monterey Jack Cheese. With its mild flavor and quick melt, it’s the perfect choice for melting on top of your stuffed peppers or your sliders. Make sure to purchase your 2 bags of Sargento® Shredded Cheese to create my chicken parm recipes at your house this week.
And for more cheesy recipe inspiration, visit these fantastic resources:
Sargento® Website: http://www.sargento.com/
Twitter Page: https://twitter.com/SargentoCheese
Facebook Page: https://www.facebook.com/SargentoCheese
Pinterest Page: https://www.pinterest.com/sargentocheese/
Instagram Page: https://www.instagram.com/sargentocheese/
Note: For each of the five chicken parm recipes that I’ve listed below you’ll need to start with a basic chicken parmesan recipe.
PrintBasic Chicken Parmesan Recipe
- Yield: 4 servings 1x
Ingredients
- 1 lb boneless, skinless chicken breasts
- Salt and pepper
- 1 cup Italian seasoned bread crumbs
- 1/2 tsp garlic powder
- 1/2 cup Sargento® Shredded 6 Cheese Italian
- 1 cup all purpose flour
- 1 large egg, beaten
- 1 Tbsp water
- 1 cup vegetable oil
Instructions
- Thinly cut the chicken breasts into ¼ inch slices, so that they’ll fry quickly. Salt and pepper each of the pieces of chicken.
- Prepare three bowls. Pour breadcrumbs, garlic powder and Sargento® Shredded 6 Cheese Italian into one bowl. Flour into another bowl and the egg and water into the third bowl.
- Coat each piece of chicken in flour and shake off any excess. Dip the chicken into the egg mixture and finally into the breadcrumbs. Repeat the steps for each of the remaining pieces of chicken. Place the chicken on a plate.
- In a large frying pan, heat the oil over medium heat. When the pan is hot but not smoking, add the chicken. Cook until golden brown, about 5 minutes. Use tongs to turn chicken over. Cook on opposite side for another 3 minutes. Place chicken on a plate that has a double layer of paper towels. The grease will drain on the paper towels. Use this chicken in the following recipes.
Chicken Parm Casserole Recipe
- Yield: 6 servings 1x
Ingredients
- 8 oz ziti pasta, uncooked
- 1 basic chicken parmesan recipe
- 1 (24 oz) jar or can of spaghetti sauce
- 1 1/2 cups Sargento® Shredded 6 Cheese Italian or Sargento® Shredded Monterey Jack Cheese
Instructions
- Preheat the oven to 350 F. Cook the pasta according to package directions. Rinse and drain the pasta in a colander. Pour the cooked pasta into the bottom of an 8×8 casserole dish.
- Prepare the chicken. Cut the fried chicken pieces into cubes. Distribute them evenly over the pasta.
- Pour the spaghetti sauce over the top of the chicken.
- Sprinkle the cheese on top of the sauce.
- Bake in preheated oven for 20 minutes. Serve and enjoy.
Chicken Parm Sliders
- Yield: 6 servings 1x
Ingredients
- 12 slider buns or dinner rolls
- 1 basic chicken parmesan recipe
- 1 1/2 cups spaghetti sauce
- 1 1/2 cups Sargento® Shredded 6 Cheese Italian or Sargento® Shredded Monterey Jack Cheese
- 2 Tbsp butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 350 F. Place the bottom half of the slider buns in an 8×8 greased casserole dish. Place the buns in the oven for 5 minutes on the top rack, allowing them to brown a bit.
- Cut the fried chicken pieces into the size that will fit on the buns. Place a piece of chicken on each of the buns. Top each piece of chicken with approximately 1 ½ Tbsp of spaghetti sauce and 1 ½ Tbsp of shredded cheese. Place the top buns on the sliders.
- Melt the butter and stir in the garlic powder and Italian seasoning. Pour the mixture over the top of the buns.
- Cover the dish with foil and back for 10 minutes. Remove the foil and bake for another 10 minutes.
- Eat the sliders soon after they come out of the oven. Store leftover sandwiches wrapped in foil in the refrigerator for up to a week.
Chicken Parm Roll-Ups
- Yield: Makes 9 roll-ups 1x
Ingredients
- 1 basic chicken parmesan recipe
- 9 lasagna noodles
- 1 (24 oz) jar or can of spaghetti sauce
- 2 cups Sargento® Shredded 6 Cheese Italian or Sargento® Shredded Monterey Jack Cheese
Instructions
- Preheat oven to 350 F. Cut the fried chicken pieces into the width of a lasagna noodle.
- Boil the lasagna noodles until al dente, according to package directions. Rinse and drain the pasta in a colander.
- Assemble the roll-ups. Start by laying a cooked lasagna noodle flat. Use a spoon to spread about 1 ½ Tbsp of spaghetti sauce on the top half of the noodle. Sprinkle 1 ½ Tbsp of cheese on top of the sauce. Place a piece of chicken on the top of the noodle. Starting from the top of the noodle, roll up the noodle like a sleeping bag. Carefully place the rolled-up noodle in a glass baking dish or a 9×13 pan. Repeat the process until all the noodles are used.
- Pour remaining sauce evenly over the top of the roll-ups. Sprinkle the remaining cheese over the top of the sauce. Bake for 20 minutes. Serve the roll-ups and enjoy!
Chicken Parm Spaghetti Squash
- Yield: 4 servings 1x
Ingredients
- 1 medium spaghetti squash
- 2 cups spaghetti sauce
- 1 basic chicken parmesan recipe
- 1 1/2 cups Sargento® Shredded 6 Cheese Italian or Sargento® Shredded Monterey Jack Cheese
Instructions
- Cook and prepare the spaghetti squash using your preferred method. You can cook it in an electric pressure cooker , in the slow cooker or in the oven. Remove the flesh of the spaghetti squash and place the long strands in an 8×8 glass-baking dish.
- Pour the spaghetti sauce evenly over the squash.
- Cut the fried chicken pieces into cubes. Distribute them evenly over the top of the sauce.
- Sprinkle the cheese evenly over the chicken.
- Bake in a 375 F oven for 10 minutes or until the cheese is melted. Remove from the oven and scoop onto plates and enjoy.
Chicken Parm Stuffed Peppers
- Yield: 6 servings 1x
Ingredients
- 1/2 cup water
- 3 green peppers
- 1 basic chicken parmesan recipe
- 2 cups spaghetti sauce
- 1 1/2 cups Sargento® Shredded 6 Cheese Italian or Sargento® Shredded Monterey Jack Cheese
Instructions
- Preheat oven to 400 F. Pour water into the bottom of a 9×13 pan. Wash the peppers, halve them and remove the core, seeds and white pith. Place them with the hollow side up in the 9×13 pan.
- Cut the fried chicken pieces into cubes. In a large bowl stir together the spaghetti sauce, ½ cup of the cheese and the chicken. Spoon the mixture into the green peppers. Sprinkle the peppers with the remaining cheese.
- Cover the pan with foil. Bake for an hour. Uncover the pan and serve.
Can you use a glass 9×13 pan at that 400 degree temp?.
for the peppers? Yes!
looking good thanks ….Karen great recipes from australia
Thanks so much, Maggie!!
Why is there not a way to share your recipes on FB?????
Don’t know which to try first!!
Thank you once again.
Hope you enjoy. Thanks Irene!