Friday, January 4, 2008

Chicken Parmigiana and Mozzarella Sticks

I was only going to post one recipe, but I told my sister about the Mozzarella Sticks, and she wanted the recipe. I figured other people might be interested in it, too.

These are both very easy to make and take next to no effort for the "yum" factor. And did I mention that they're inexpensive?

Chicken Parmigiana (from Quick Cooking)

1/2 cup bread crumbs
1/4 cup Parmesan cheese
3 Tbsp spaghetti sauce mix
1-1/2 tsp garlic powder
1 lb (4 pcs) chicken breast
1/4 cup Italian dressing
1/2 cup tomato sauce
1/4 cup shredded mozzarella

In a shallow dish, combine the first four ingredients. Dip the chicken in the salad dressing, then coast with the bread crumb mixture. Place in a greased 9" square baking dish.

Bake, uncovered, at 350 degrees for 35-40 minuts or until chicken juices run clear. Drizzle with tomato sauce and sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Yield: 4 servings

Mozzarella Sticks (from a Reiman appetizers booklet)

2 eggs
1 Tbsp water
1 cup dry bread crumbs
2-1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/8 tsp pepper
12 sticks mozzarella cheese (4" x 1/2" sticks)*
3 Tbsp flour
1 Tbsp margarine, melted
1 cup spaghetti sauce, heated

In a small bowl, beat eggs and water. In a plastic bag, combine bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks in flour, then dip into egg mixture and bread crumb mixture. Repeat egg and bread crumb coatings. Cover and chill for at least 4 hours or overnight (or you can freeze them).

Place on an ungreased baking sheet; drizzle with margarine. Bake, uncovered, at 400 degrees for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Use spaghetti sauce for dipping.

Yield: 1 dozen

*NOTE: A one-pound block of mozzarella (not the rounded kind) will make approximately 22 sticks. Use a clean ruler to mark off 1/2" portions, cut those, then cut them in half again (making long, fairly square strips). I coated all but 4 of them with the original amounts of the coating mixture (I think I used a bit more flour).

When you try them, let me know what you think!