Month: August 2023

writ­ten 08/25/2023, updat­ed 08/25/2023

What

Bread­ed chick­en breast, fried, then topped with cheese and oth­er top­ping, then baked to melt. No egg, no but­ter­milk.

Meat injec­tor for speed or mar­i­nate overnight.

Also good for chick­en fried chick­en type of recipes that use sauces, or fried chick­en sand­wich­es. Alter­na­tive­ly, eat it plain.

Ingredients

*Mea­sure­ments are all to your taste

Main: Chick­en Breast, Peanut Oil

Mari­nade: Salt, Pep­per, Gar­lic Pow­der, Chick­en Broth

Bread­ing: All-Pur­pose Flour, corn­starch, Sea­son-All

Top­ping: Mozzerel­la Cheese, etc

Option­al: hot pep­per, onion, pick­le juice, mus­tard, etc. What­ev­er you want.

Sup­plies: Plas­tic zip­per bag or mix­ing bowl if mar­i­nat­ing overnight, bowl for mix­ing of mari­nade, meat mal­let, plas­tic wrap, meat injec­tor (option­al), meat ther­mome­ter, oil ther­mome­ter

Time

20 min­utes Prep + 10 min­utes (meat injec­tor) or overnight set (mar­i­nate) + 30 minute cook = 1 hour (plus overnight if mar­i­nat­ing)

Steps

Prep

• Pre­pare the mari­nade or injec­tor fill­ing - In a bowl com­bine to your desired taste: chick­en broth salt, pep­per, gar­lic pow­der (sub­sti­tute what­ev­er you’d like, such as pick­le juice)
• Taste, when to your lik­ing, set aside, or if using meat injec­tor, pull it up into the injec­tor
• Pre­pare the meat
• Decide how big a chiz­za you want
• Cut chick­en breast and flat­ten using mal­let and plas­tic wrap until no small­er than 0.5 in or slight­ly larg­er than the width of the injec­tor if using. Oth­er­wise, into thick­ness of your desire
• If you want a larg­er chiz­za, then you can but­ter­fly and then flat­ten
• If using injec­tor, start inject­ing the chick­en with the mari­nade, try­ing not to miss any areas, then let sit for about 10ish min­utes while you prep the fry­er
• If mar­i­nat­ing overnight, then put in plas­tic zip­per bag or bowl, pour mari­nade in, mix, and set aside in refrig­er­a­tor

Cooking

• If mar­i­nat­ing overnight, take chick­en out and let come to room tem­per­a­ture
• Set up the fry­er, using a ther­mome­ter to mon­i­tor oil
• In a bowl, put equal parts all-pur­pose flour and corn­starch
• Sea­son it and mix (I like to use Sea­son-All, but you can use any mix of papri­ka, onion, gar­lic, salt, pep­per, hot pep­per, herbs etc)
• Spread some on the bot­tom of a dish
• Place chick­en breast in a dish
• Use remain­ing bread­ing to sprin­kle over­top the pieces, until both sides are coat­ed
• Care­ful­ly place into fry­er (may have to do one at a time) when oil reach­es around 350F (175C)
• Mon­i­tor and flip (around 5 min­utes a side, depend­ing on thick­ness and size)
• Tem­per­a­ture check the meat. It’s done when it’s 165F
• Remove and place on a tow­el lined dish to set for a few min­utes
• Pre­heat the toast­er oven to 350F Bake (or use broil or piz­za set­ting)
• While wait­ing, place moz­zarel­la cheese and oth­er top­pings on the chick­en
• Bake for about 5 min­utes or until cheese is melt­ed to your lik­ing
• Remove

ENJOY