Steves Ghetto Chicken Parm Food

STEVE'S GHETTO CHICKEN PARM

Steps:

• In saucepan combine sauce, oregano, thyme, garlic powder, salt, pepper and cayenne and heat until warm.
• Preheat oven to 400 and bake patties for 10 minute on each side.
• Remove chicken from oven and turn your broiler on.
• Top each patty with 2-3 tbs. of sauce and 1 slice cheese.
• Put under broiler until cheese melts, 2-3 minute.
• Mix cooked pasta with remaining sauce in pan.
• Serve chicken over pasta and enjoy!

SKILLET CHICKEN PARM

Steps:

• Saute onions and garlic in 2 tbsp of oil for 2 minutes.
• Stir in tomatoes, sugar, and seasonings.
• Heat to boiling, stirring occasionally. Reduce heat, cover and simmer while preparing chicken.
• Combine parmesan and bread crumbs. In a seperate bowl, lightly beat the egg.
• Slice chicken breast in half to create two thinner pieces of chicken or use rolling pin to flatten the breast to approximately 1/4" thickness.
• Dip chicken in egg, then coat with bread crumb mixture.
• Heat remaining oil. Cook chicken over medium heat in the oil, turning once. (approx. 10-15 mins).
• Sprinkle cooked chicken with mozzarella cheese and allow it to melt. Speed the melting up by covering skillet with a lid.
• Remove chicken to plate and spoon desired amount of sauce over top.

JUDY'S EGGPLANT (AUBERGINE) PARM

Steps:

• Slice eggplant lengthwise 3/8-inch thick.
• Salt both sides, and stack upright in colander.
• Set colander in sink, or set in tray to catch drippings.
• Let sweat for 30 minutes.
• Remove, rinse and pat eggplant dry.
• Place olive oil in pan, about 1 1/2 inches worth.
• Heat until oil is quite hot, but not smoking.
• Dredge eggplant on both sides in flour.
• Place in pan, not overlapping, until golden brown.
• Flip and continue frying until other side is golden brown.
• Remove, drain, and place on paper towels.
• Repeat with remaining eggplant.
• Meanwhile, as eggplant is being fried, place tomatoes, salt and olive oil in another pan.
• Turn to low, or low-medium, and let simmer as you fry the eggplant.
• Cook down until tomatoes are reduced by half.
• Preheat oven to 400 degrees.
• Smear bottom and sides of (approximately 11X7 baking dish, ceramic preferred) baking dish with butter.
• Place a single layer, overlapping, of eggplant in bottom of dish.
• Dot with cooked tomato.
• Cover with layer of mozzarella, sprinkle quite liberally with grated parm, and snip basil leaves across.
• Repeat process, finishing with a layer of eggplant on top.
• Sprinkle with remaining parm and place dish in upper third of oven.
• Check dish after 20 minutes.
• If there is too much liquid being released, remove excess with spoon.
• Cook for another 15 minutes.
• Let rest before serving.
• For a wonderful freezer meal:.
• To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. Individual portions can be cut and microwaved as well for a quick meal!
• To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

CHICKEN PARM

Steps:

• marinate chicken for a couple of hours in buttermilk.
• combine bread crumbs, spices and parm.
• Working one at a time, coat both sides of chicken in buttermilk, then dip into crumb mix.
• For chicken - fry in pan until cooked. put moz on top to melt. Top with tomato sauce.
• For eggplant, dip in buttermilk, coat with crumbs. spray with nonstick oil, place on baking sheet. Bake at 400 F for 15 minutes Turn them over & spray with cooking oil. Bake for 15 min more. Put moose on top & bake till melted. Top with tomato sauce.

AIR FRYER CHICKEN PARM

Steps:

• Set the air fryer to 350°F (It will need about three minutes to preheat.).
• Place Panko breadcrumbs, parmesan cheese, salt and oregano in a shallow dish.
• Brush chicken breasts on both sides with olive oil.
• Dredge the chicken in the panko mixture, coating both sides.
• Transfer two pieces of coated chicken to the air fryer and cook for 10 minutes.
• Pause the air fryer and open the basket.
• Top each piece of chicken with sauce and cheese.
• Cook for an additional 5 to 7 minutes until chicken is cooked through and cheese is melted and bubbly or until the internal temperature of the chicken is 165°F.
• Repeat with remaining 2 pieces of chicken.

CHEESY CHICKEN PARM VOLCANOS

Steps:

• For the breadcrumb coating:.
• Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
• For the egg coating:.
• In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
• For the chicken parm:.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
• In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
• Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
• Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
• Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
• Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
• Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
• Remove from the oven and garnish with parsley.