Chicken parmesans are one of my favorite recipes to cook because they are so versatile.
You can make them in a number of different ways and then throw them into a baking dish and call it a day.
I make them with a number a sauces and I have a number more baked potato variations.
So, I’m always looking for a new way to use them.
But there is one more reason to make them.
They are also great for soups, stews, salads, and stews.
Here are a few other ways you can shred a parm for a great meal.
You’ll need: 2 boneless, skinless chicken breasts, cut into cubes 1/2 cup chicken broth 1/4 cup red wine vinegar 1 tablespoon garlic powder 1 teaspoon black pepper 2 tablespoons olive oil 1/3 cup cilantro leaves, roughly chopped 1/8 cup finely chopped onion, roughly diced 2 tablespoons chopped fresh cilantro, roughly shredded 1 tablespoon chopped fresh rosemary, roughly crushed 3/4 teaspoon salt 2 teaspoons dried oregano 1 teaspoon ground cinnamon 1/7 teaspoon ground nutmeg 1/6 teaspoon ground cloves 1/5 teaspoon freshly ground black pepper 3/8 teaspoon dried thyme, roughly minced 2 tablespoons fresh parsley, finely chopped 1 teaspoon dried basil, finely minced 1/16 teaspoon dried orejo 1/10 teaspoon dried rosemary 1/15 teaspoon dried sage, finely crushed 1/1 teaspoon dried paprika 1/30 teaspoon dried smoked paprika 2 tablespoons kosher salt (or as needed) Directions: Place the chicken in a large bowl and add the chicken broth, vinegar, garlic powder, pepper, black pepper, cilantro and onion.
Add the chicken and stir until everything is coated.
Add remaining ingredients, and stir to combine.
Season to taste with salt and pepper.
Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.