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Classic chicken parmesan and honey-cheese rolls

7:05 AM, Feb 21, 2013   |    comments
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4 oz Deli fresh mozzarella cheese, sliced
1/2 cup all purpose flour
2 large eggs, beaten (or 1/2 cup egg substitute)
2 tablespoons fresh basil, coarsely chopped
1/2 cup Italian-style bread crumbs
4 boneless chicken cutlets (1-1 1/4 lb)
1 teaspoon rosemary/sun-dried tomato seasoning
1/4 cup canola oil
8 oz angel hair pasta
2 cups pasta sauce

•Preheat oven to 400°F. Bring water to boil for pasta.
•Cut cheese into four 1/2-inch-thick slices.
•Place flour in shallow bowl and eggs in second bowl.
•Chop basil, place in third bowl; stir in bread crumbs.
1.Season chicken on both sides with the seasoning. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with bread crumb mixture; press with fingertips to evenly coat (wash hands).
2.Preheat oil in large sauté pan on medium 2-3 minutes. Add chicken; cook 2-3 minutes on each side or until browned. Transfer chicken to baking sheet and top with cheese; bake 4-5 minutes or until cheese melts and chicken is 165°F.
3.Cook and drain pasta following package instructions. Place sauce in same pan and simmer 2-3 minutes or until hot. Place pasta on serving plates; top with sauce and chicken. Serve.

Honey-cheese rolls

4 oz Deli fresh mozzarella cheese, sliced
1 (11-oz) can thin-crust pizza dough
6 teaspoons unsalted butter, divided
6 teaspoons orange blossom honey, divided


Preheat oven to 400°F.
Cut cheese into 6 slices. Unroll dough; cut into 6 even squares.

Place 1 cheese slice in center of each dough square; top with 1 teaspoon each butter and honey. Fold corners of dough to center of each square and seal completely closed.
Bake 14-15 minutes or until golden and thoroughly cooked. Serve warm. (Makes 6 servings.)


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