Category: Chicken

Pretzel Crusted Chicken French with Eggplant Parmesan

3/25/2021

0 Comments

Prep Time: 10-15 minutes
Cook Time: 15-20 minutes

Main Entree Ingredients

4 Chicken Cutlets
One Eggplant (medium)
Box of Bucatini Pasta
Jar of Favorite Pasta Sauce (we used "It's A Utica Thing" pasta sauce and Wegmans "Grandpas Sauce")
Bag of Dot’s Homestyle Pretzel Crumble or buy a bag and make crumbs
Salt and pepper
2 Eggs, well beaten
2-4 cups vegetable oil
Provolone or your favorite cheese for eggplant and/or chicken
Grated Parmesan cheese
Salt and pepper for seasoning
Loaf of your favorite Italian garlic bread or our favorite Rosemary Bread (you only need a few slices)

French Sauce Ingredients

1/2 minced onion
Tablespoon of minced garlic
4 tablespoons of butter
1/2 cup cooking wine
2 tablespoons of flour
1/4 cup lemon juice
2 cups low sodium chicken broth

Garnish Ingredients

Fresh parsley
Lemon slices

Instructions:

PREP:

Place flour, pretzels, and beaten eggs into three separate shallow bowls or dinner-size plates.
Fill two deep frying pans or large pots with enough vegetable oil to come up about 1/2 inch or so.
Fill a second large pot about halfway up with water. Add a tablespoon of vegetable oil and a teaspoon of salt.
Trim any unwanted fat from the chicken.
Remove the skin from the eggplant and slice into 1/2 inch slices. Lightly salt and pepper each side.
Cut the lemon into slices.
Chop parsley.

Cooking:

Place the three pans, referenced above, on three burners and heat on medium-high to high. Bring water to a boil and the oil to a light bubble.
Place a small, empty pot on the fourth burner.
Preheat oven to 350 degrees.
Dredge chicken and eggplant in the following order; egg on both sides, then pretzel on both sides. IMPORTANT: pat the pretzels down on chicken and eggplant for best results.
Place pasta in boiling water and cook until desired firmness, I recommend al dante. Strain and leave the pasta in the strainer until you're ready to serve. Pour a little oil on the bare pasta in the strainer to prevent it from sticking.
Add as many pieces of chicken that fit into the deep pot of oil and as many pieces of eggplant that fit into the deep frying pan of oil. Cook for 2-4 minutes on one side, then flip and cook the second side for another 2-3 minutes until crisp on each side. Repeat until all of the pieces are fried. PRO-TIP: Place the fried food into the oven in a small casserole dish on low heat to keep them warm until all they are done.
Pour the jar of red sauce into a small pot and heat on medium-low heat
Place cheese on the chicken and or the eggplant. Place in the oven for 10 minutes.
French sauce: Heat 3 tablespoons butter with garlic and onion, mixing until the butter is melted. Add 2 tablespoons of flour and stir for a few minutes until mixed well. Add wine, lemon juice, and chicken broth to heat and bring to a light boil stirring regularly until slightly thickened for about 10 minutes. Remove from heat and pour into a bowl using a fine, mesh sleeve strainer to remove the onion and garlic. Pour the sauce back into the pot and add the last tablespoon of butter and cook until mixed.
Remove the chicken and eggplant from the oven. Add the pasta to the dish, twirl the pasta into a nest and cover it with red sauce. Place two eggplant pieces over pasta and cover with sauce.
Plate your piece of chicken next to pasta and cover with French lemon sauce, then garnish with two lemon slices and parsley flakes on top.
Serve and enjoy with a slice of bread and butter on the side. Pro-Tip: Avoid eating the bread until the end so that you can soak up the leftover sauce. Unless you are my wife, who needs two pieces of bread because she can’t wait, needing another slice at the end.

0 Comments

Apple Bacon Cheddar Chicken with Rosemary Garlic French Fries

10/18/2020

0 Comments

Apple Bacon Cheddar (ABC) Chicken Sloppy Joes with Homemade Rosemary and Garlic Air Fryer French Fries

Sandwiches are my husband's specialty. You have no idea and I have no idea how he comes up with the ideas for them, but they are amazing. The best part is he will make two different sammies because we have different tastes. For example, he isn't a fan of sweet or fruit in his food, but for this recipe, he made me a special sandwich. When he created his recipe of the night, he chose a Buffalo Chicken Sloppy Joe. It's like going to a restaurant and the best part is I get to try two sandwiches.

Tools You'll Want To Have:

Prep time
3 hours before cooking, you need to prep the chicken (marinade and slow cook)
2 hours before you should begin making the coleslaw and the fries. 1 hour for each for slaw and fried prep (mainly to get flavors sinking in but not necessary if I’m in a hurry)
45 minutes for the rest before the meal.

Ingredients (makes 2-4 sandwiches depending on sandwich size)
2 Chicken Breasts
Teaspoon Salt
Teaspoon Pepper
Teaspoon of Honey Dijon
2 Teaspoons of honey
2 Apples sliced in sticks
Smooth Cheddar Cheese of Preference (2 Slices Equivalent, depending on how it comes)
Fresh bakery hard rolls
2 Tablespoons of Butter
6 Slices of Bacon

Slaw
12 oz Bag of Broccoli Slaw
2 tablespoon Apple Cider Vinegar
1/2 Cup Mayo
1 Tablespoon Honey
Salt and pepper to taste (teaspoon of each)

Fries
5 Medium Potato’s
2 Tablespoons Olive Oil
2 Tablespoons Rosemary
1 Tablespoon Garlic Salt/Powder
1 Tablespoon Minced Garlic

Directions
Trim the chicken and marinate in 1 tablespoon honey, honey Dijon, salt, pepper, and rosemary

Place chicken in the slow cooker on low for 2-3 hours depending on thickness until reached an internal temperature of 165 degrees

About 45 minutes before mealtime, preheat the oven to 350 degrees
Place bacon on a baking sheet (I use foil under the bacon bc of the grease) not letting the pieces touch.
Bake for about 30 minutes until desired crispness.
Removed from oven, pat down grease with a paper towel, and chop
Set aside.

Remove chicken, let cool

Chop chicken into small cubes and set back into the slow cooker.

Remove the skin from the apples. Chop the apples into small cubes and place into the slow cooker.

Add cheese (cubes, slices, or shredded to slow cooker - chop or shred first if block cheese)

Add the second teaspoon of honey (2 tbsp) and bacon.

Cook on low for 20 minutes or until cheese is melted and apples are tender

Mix ingredients together so that cheese melds all ingredients together.

Slaw
Note: This makes more than needed but you will have some for sides or extra sandwiches in the upcoming days).

Open the bag of slaw and place it in the mixing bowl.
Add in the mayo (1/2 cup), apple cider vinegar (2 tbsp), salt (1 tsp), pepper (1 tsp), and honey (1 tbsp).
Mix until combined,
Place in refrigerator 2 hours before anticipated mealtime (can be longer or shorter)
This is done at this point.

Fries
Rinse potatoes well
Slice potatoes in fry shape. We have a kitchen gadget which makes it super easy, but I’ve hand-cut them too and it doesn’t take too long. I like to keep the skins on. We recommend this fry cutter.

Place in mixing bowl
Add olive oil (2 tbsp), salt (1 tsp), pepper (1 tsp), garlic salt/powder (1 tbsp), minced garlic (1 tbsp), and rosemary (2 tbsp).
Mix until combined.
Place in refrigerator 2 hours before anticipated mealtime (can be longer or shorter)
20-25 minutes before mealtime, place in air-fryer evenly spread and cook at 390 degrees or fry setting for 18-20 minutes.
Serve with your favorite dipping sauce.

Sandwich Construction
Cut the rolls in half when there are about five minutes left in the fries and chicken.
Add butter to the frying pan and melt on low heat.
When the butter is melted, place the rolls face down on the pan.
Cook for 1-2 minutes per side or until you see golden brown bread.
Place bread on the plate.
At this point, all of the other parts of the dinner should be finished.
Place a spoonful of apple chicken cheddar on the bottom half of the bread.
Place a spoonful or two of slaw on top of the chicken mix.
Cover with bread top.
Place a side of fries on the plate and serve.

0 Comments

Pretzel Crusted Chicken French with Eggplant Parmesan

Instructions:

Apple Bacon Cheddar Chicken with Rosemary Garlic French Fries

Hey there, I'm Melissa.

Archives

Categories