7 INCH SKILLET RECIPES

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SKILLET CHICKEN PARMESAN RECIPE | FOOD NETWORK KITCHEN ...



Skillet Chicken Parmesan Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
One 8-inch piece day-old baguette (about 4 ounces)
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 
One 15-ounce can tomato puree
1 small clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
  • Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
  • Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
  • Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
  • Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.

Nutrition Facts : Calories 329, FatContent 14 grams, SaturatedFatContent 5 grams, CholesterolContent 59 milligrams, SodiumContent 717 milligrams, CarbohydrateContent 24 grams, FiberContent 2 grams, ProteinContent 26 grams

SKILLET CHICKEN BISCUIT POT PIE RECIPE - PILLSBURY.COM



Skillet Chicken Biscuit Pot Pie Recipe - Pillsbury.com image

The key to this easy, yummy homemade chicken pot pie is scratch filling with Pillsbury™ Grands!™ biscuits on top!

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 12

1/2 cup butter
1 cup chopped onions
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 3 stalks)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 cups shredded cooked chicken
1 cup frozen sweet peas
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)

Steps:

  • Heat oven to 375°F. In 12-inch ovenproof skillet, melt butter over medium-high heat. Add onions, carrots, celery, salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken and peas. Remove from heat.
  • Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.
  • Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 430 , CarbohydrateContent 40 g, CholesterolContent 65 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 16 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 8 g, TransFatContent 1 g

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SKILLET CHICKEN BISCUIT POT PIE RECIPE - PILLSBURY.COM
The key to this easy, yummy homemade chicken pot pie is scratch filling with Pillsbury™ Grands!™ biscuits on top!
From pillsbury.com
Reviews 5
Total Time 55 minutes
Calories 430 per serving
  • Bake 21 to 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.
See details


SKILLET CHICKEN PARMESAN RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 4.5
Total Time 40 minutes
Calories 329 per serving
  • Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.
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