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Sunday, April 4, 2021

Chicken Parmesan Sliders

 



Super delicious fried chicken seasoned beautifully with melted parmesan cheese and tomato sauce between Hawaiian rolls. 

Ingredients
  • Three Cracked Whisked Eggs
  • Flour
  • Corn Meal
  • Salt & Pepper
  • Garlic Powder
  • Paprika
  • Olive Oil
  • Boneless Chicken Breast
  • Parmesan Cheese Slices
  • Canned Tomato Sauce
Directions
  1. Grab 3 bowls; in one bowl add some cracked eggs, in another add some flour, and in the last add add some corn meal. Season your flour with some salt, pepper, garlic powder, and paprika.
  2. Heat a pan on medium high heat and add some oil. Coat your boneless chicken breast in the seasoned flour, then into the egg wash, then in the seasoned corn meal. 
  3. Sear your chicken for about 4 minutes on both sides, place a slice of parmesan cheese on top of your chicken put a lid on the pan and heat until the cheese melts.
  4. Spread some tomato sauce on your Hawaiian rolls, slice your chicken to the size of your rolls, place your chicken between your rolls, and enjoy! 

Photograph by Justin Levy "chicken parm sliders" Licensed under CC BY-NA-SC 2.0




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A flavorful, creamy, and cheesy risotto with beautiful white truffle shavings.

Ingredients
  • Butter
  • Shaved White Truffle
  • Garlic Powder
  • Arborio Rice
  • White Wine
  • Ground Black Pepper
  • Chicken Stock
  • Mozzarella Cheese
  • Olive Oil
Directions
  1. Heat a pan on medium high heat and add lots of butter, white wine, and chicken stock. As your butter melts add your arborio rice and cook for about 8 minutes constantly stirring.
  2. Season with pepper, garlic powder and add a good amount of cheese, and continue cooking and stirring for about 5 minutes or until your rice is aldente.
  3. Plate, garnish with your white truffle shavings and enjoy!

Photograph by Blue Moon In Her Eyes "White Truffle Risotto" Licensed under CC BY 2.0




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Delicious Juicy lemon and rosemary herbed chicken with buttery potatoes.

Ingredients
  • Butter
  • Diced Potatoes
  • Chicken Thighs
  • Salt & Pepper
  • Chicken Stock
  • Fresh Squeezed Lemon Juice
  • Thai Yellow Curry Paste
  • Cornstarch
  • Olive Oil
  • Rosemary
Directions
  1. Preheat your oven to 350 degrees. Spread lots of butter all around some diced potatoes, season with salt and pepper, wrap them in foil individually then bake in the oven for about 35-45 minutes.
  2. When your potatoes are done take them out and set aside (leaving them in the foil). In a bowl mix together some chicken stock, fresh squeezed lemon juice, thai yellow curry paste, and cornstarch; set aside. 
  3. Heat a pan on medium high heat and add some oil. Season your chicken with salt, pepper, and rosemary. Pan sear your chicken for about 5 minutes on all sides so it gets that nice brown char on the outside.
  4. While your chicken cooks heat a pot on medium high heat and add your chicken stock mixture, stir continuously until it reaches a nice sauce consistency.
  5. When your chicken has received a nice char transfer to the baking dish. Pour your stock into the dish and bake in the oven for about 20 minutes or until there is no pink inside your chicken. Plate, garnish with some more rosemary, and enjoy!



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