Chicken Parmesan-Stuffed Garlic Bread. Chicken parmesan stuffed garlic bread

INGREDIENTS
Serves: 3-4
1 chicken breast, boneless and skin
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
1 cup oil for frying
1 large baguette
10-12
mozzarella slices marinara sauce
For the garlic butter:

⅓ cup melted butter 3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan cheese, grated
PREPARATION
1. Cut the chicken breast into 1-centimeter band.
Thickness 2. Place the flour, egg and breadcrumbs into 3 separate bowls.
3. Roll the chicken strip into the flour, shaking off excess. Dip the strip into the egg, and then put in the bread crumbs, covering it completely.
4. Repeat with remaining chicken.
5. Heat the oil in a saucepan over medium heat to 350F / 180 ° C and preheat the oven to 350 ° F / 180 ° C
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and sanitation on a paper towel.
7. Cut the baguette into thirds or quarters (each baguette piece should be about the same length of fried chicken strips).
8. Hollow out the inside of the baguette slices with a knife.
9. Put the two slices of mozzarella on top of each other with a 1-inch overlap. Place chicken strips in the overlapping region, and then add mozzarella tightly around the chicken.
10. Press the rolled chicken strips in a piece of baguette.
11. A piece of baguette stuffed the pieces into 1-inch slices, then place them tightly side by side on a baking sheet lined with foil.
12. In a small bowl, mix together the ingredients for the garlic butter.
Brush garlic butter evenly on baguette slices, making sure that some dripping in between the slices.
13. Wrap the foil over the reassembled baguette and bake for 20-25 minutes, until the cheese has melted, and top begins to brown.
14. Remove the foil and serve with marinara!



INGREDIENTS
Servings: 3-4
1 chicken breast, boneless & amp; skinless
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
1 cup oil, for frying
1 large baguette
10-12 mozzarella slices
marinara sauce
For the garlic butter:
⅓ cup melted butter
3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan, grated
PREPARATION
1. Slice the chicken breast into 1-centimeter-thick strips.
2. Place the flour, eggs, and bread crumbs into 3 separate bowls.
3. Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
4. Repeat with the remaining chicken.
5. Heat the oil in a pan over medium heat to 350˚F / 180˚C and preheat oven to 350 ° F / 180˚C.
6. Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
7. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
8. Hollow out the insides of the baguette pieces with a knife.
9. Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
10. Push the rolled chicken strips into a baguette piece.
11. Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
12. In a small bowl, mix together ingredients for garlic butter.
Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
13. Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
14. Remove the foil and serve with marinara!