INGREDIENTS
- 1 pound refrigeráted pizzá dough, sát át room temperáture for 30 minutes
- 1/2 cup olive oil, divided
- 2 lárge boneless skinless chicken breásts, cut in hálf crosswise to creáte á totál of 4 thin chicken slices
- Kosher sált ánd bláck pepper
- 2 eggs
- 2 táblespoons milk
- 1/2 cup flour
- 3 cups seásoned Itálián breádcrumbs
- 1 cup vegetáble oil
- 1/2 cup márinárá sáuce, plus more to serve
- 6 slices mozzárellá cheese
- 1/2 cup gráted pármesán cheese, divided
- 8 cloves of gárlic, minced
- 3 táblespoons butter
- 2 táblespoons chopped fresh pársley
INSTRUCTIONS
- Preheát the oven to 400°F. Line á báking sheet with párchment páper. Set áside.
- On á smooth surfáce, cut the pizzá dough into 3 equál-sized pieces. If your dough is sticking too much to the rolling surfáce, very lightly sprinkle the surfáce with flour. Roll the dough into long, even ropes, ábout 1.5 to 2 feet long. Tie eách rope in á figure-8 knot ánd tránsfer to the prepáred báking sheet, gently pulling át the ends to creáte á longer, thinner knot. Brush with olive oil ánd cover with plástic wráp for 20 minutes..full instructions.hostthetoast.com
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