RECIPE #4938 - CHICKEN PARMESAN FOCACCIA SLIDERS, Fri., Dec. 21, - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE #4938 - CHICKEN PARMESAN FOCACCIA SLIDERS, Fri., Dec. 21, 2012

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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:

  1. 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.
  2. 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. 
  3. Next, grate or shred 8 oz. of fresh Parmesan Reggiano cheese.
  4. 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." 
  5. Now it's time to start cooking.  Begin by heating up 1 cup of your favorite Marinara sauce in a sauce pot.
  6. Crack 2 eggs into a bowl and whisk until smooth.
  7. Dredge the chicken pieces in the egg wash, and thoroughly coat with the cracker crumbs.
  8. Heat approximately a 1/4" of cooking oil (Canola or Soy Blend) in a large saute pan.
  9. 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!!

 

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