Post by Loupy on Jun 12, 2016 12:57:46 GMT -7
Chicken Parm Nibbles
From: Nic @ www.nibblesbynic.com/
Recipe Shared from Cups Sticks & Nibbles
I love Summer parties! Let me narrow that down a bit. I love party food....light eats, nibbles, and glorious trays of crudite with plenty of "dipping action" to go with it. Did I mention the Sangria? Ok, I'm getting a little wrapped up here. However, tis the season to delicous yummy bites and having fun with some classic recipes! Basically, all I did here was take one of my "favorites," and minatured it up a bit into some some hand-held foodie action. No fork and knife required here guys. Just find the absolute largest rigatoni noodle you can. (I pegged mine at a local Italian deli.) Grab some sweet basil leaves and slice up your basic chicken parmesan cutlet. If time is of the essence, and it usually is, make your noodles and bread your chicken in advance. Assemble eveything upon serving and let the party begin!
Servings – About 16 nibbles
Ingredients
2 eggs beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1/2 cup whole wheat white flour
3/4 cup whole wheat seasoned bread crumbs
3/4 cup low sugar tomato sauce
2 tablespoons olive oil
1/2 cup part-skim shredded mozzarella cheese or shredded soy based cheese
Fresh whole basil leaves
1/4 cup ground Parmesan cheese OR veggie Parmesan cheese + more for sprinkling
1 lb. chicken cutlets pounded thin
16 of the biggest rigatoni noodles you can find (Look in specialty stores)
Directions
1.) Preheat oven to 400 degrees and cook rigatoni noodles according to directions.
When finished and drained stir with 1/4 tomato sauce.
Set aside.
2.) Take out 3 shallow bowls or dishes and place on your counter in an assembly line.
3.) In the first combine flour, garlic powder, salt & pepper
4.) In the second bowl pour in the egg.
5.) In the third bowl mix together bread crumbs and 1/4 cup Parmesan cheese.
6.) Dust the chicken pieces with flour mixture and then dip in the egg.
7.) Transfer chicken to the bread crumbs and turn to coat all sides of chicken.
Lay on a flat surface when finished.
8.) Heat oil in a large sprayed skillet and cook chicken until just crusty on both sides. (Do not over cook)
9.) Remove from skillet and spoon about 1-2 tablespoons of tomato sauce followed by 1-2 tablespoons of mozzarella cheese on the chicken. (Depends how large each chicken piece is)
10.) Place in a sprayed baking pan and cook until cheese starts to bubble.
11.) Remove from oven and let cool to the touch.
Place on a clean cutting board and cut each cutlet into about four even sized pieces.
12.) Spread out noodles and layer each one first with a fresh basil leave and then with a chicken piece until all 16 are complete.
13.) Sprinkle with remaining Parmesan cheese and SERVE!
From: Nic @ www.nibblesbynic.com/
Recipe Shared from Cups Sticks & Nibbles
I love Summer parties! Let me narrow that down a bit. I love party food....light eats, nibbles, and glorious trays of crudite with plenty of "dipping action" to go with it. Did I mention the Sangria? Ok, I'm getting a little wrapped up here. However, tis the season to delicous yummy bites and having fun with some classic recipes! Basically, all I did here was take one of my "favorites," and minatured it up a bit into some some hand-held foodie action. No fork and knife required here guys. Just find the absolute largest rigatoni noodle you can. (I pegged mine at a local Italian deli.) Grab some sweet basil leaves and slice up your basic chicken parmesan cutlet. If time is of the essence, and it usually is, make your noodles and bread your chicken in advance. Assemble eveything upon serving and let the party begin!
Servings – About 16 nibbles
Ingredients
2 eggs beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1/2 cup whole wheat white flour
3/4 cup whole wheat seasoned bread crumbs
3/4 cup low sugar tomato sauce
2 tablespoons olive oil
1/2 cup part-skim shredded mozzarella cheese or shredded soy based cheese
Fresh whole basil leaves
1/4 cup ground Parmesan cheese OR veggie Parmesan cheese + more for sprinkling
1 lb. chicken cutlets pounded thin
16 of the biggest rigatoni noodles you can find (Look in specialty stores)
Directions
1.) Preheat oven to 400 degrees and cook rigatoni noodles according to directions.
When finished and drained stir with 1/4 tomato sauce.
Set aside.
2.) Take out 3 shallow bowls or dishes and place on your counter in an assembly line.
3.) In the first combine flour, garlic powder, salt & pepper
4.) In the second bowl pour in the egg.
5.) In the third bowl mix together bread crumbs and 1/4 cup Parmesan cheese.
6.) Dust the chicken pieces with flour mixture and then dip in the egg.
7.) Transfer chicken to the bread crumbs and turn to coat all sides of chicken.
Lay on a flat surface when finished.
8.) Heat oil in a large sprayed skillet and cook chicken until just crusty on both sides. (Do not over cook)
9.) Remove from skillet and spoon about 1-2 tablespoons of tomato sauce followed by 1-2 tablespoons of mozzarella cheese on the chicken. (Depends how large each chicken piece is)
10.) Place in a sprayed baking pan and cook until cheese starts to bubble.
11.) Remove from oven and let cool to the touch.
Place on a clean cutting board and cut each cutlet into about four even sized pieces.
12.) Spread out noodles and layer each one first with a fresh basil leave and then with a chicken piece until all 16 are complete.
13.) Sprinkle with remaining Parmesan cheese and SERVE!
