ERIK LINDELOF / PIE IN THE SKY
INGREDIENTS:
1 lb. chicken tenders or breasts
1 sleeve Ritz crackers, crumbled
8 oz. fresh Parmesan Reggiano cheese, grated
1 loaf focaccia bread
1 cup marinara sauce
2 eggs
cooking oil
DIRECTIONS:
- Trim
chicken tenders into pieces approximately 1.5" X 1.5", and about 0.5" thick.
The pieces should be about 0.5 oz. in weight.
- Take
a sleeve of Ritz Crackers and place them into a food processor. Pulse the food processor until the crackers
are ground up, but not completely pulverized into powder. There should be some small pieces to add
texture.
- Next,
grate or shred 8 oz. of fresh Parmesan Reggiano cheese.
- Cut
a loaf of Focaccia bread into 2" X 2" squares and split each square down the
middle to make a small sandwich, or "slider."
- Now
it's time to start cooking. Begin by
heating up 1 cup of your favorite Marinara sauce in a sauce pot.
- Crack
2 eggs into a bowl and whisk until smooth.
- Dredge
the chicken pieces in the egg wash, and thoroughly coat with the cracker
crumbs.
- Heat
approximately a 1/4" of cooking oil (Canola or Soy Blend) in a large saute pan.
- Cook
each piece of breaded chicken for about 1 minute on each side in the oil, until
golden brown. The chicken doesn't have to be completely cooked at this point,
since it will still go into the oven.
10. Next, place the cooked pieces of
chicken onto a baking sheet and top each piece with a tablespoon of the HOT marinara
sauce and a teaspoon of cheese.
11. Bake in the oven @ 350 F for 2-3
minutes, or until the cheese is melted.
12. Place the chicken parmesan between 2
pieces of the Focaccia bread and serve immediately.
13. ENJOY!!
