Sally’s Kitchen & Stuff

I made this last night. Leftovers are also good in a cold chicken sandwich - just add lettuce. I made this in a roasting pan, but ideally, it should be baked in a lasagna dish. You can add any spices you want in the flour mix. It just has to WORK. That means no cloves.

To tell you the truth, anything that works on a pizza could work in this dish. Just mix whatever you want to add in the pasta sauce - mushrooms, peppers, pineapple, bacon…enchovies. Take your pick. I probably dropped in a near 1/5 of a bottle of tabasco sauce, and it still wasn’t spicy enough.

Ingredients
16 boneless, skinless chicken thighs
1 CUP shredded mozzarella cheese
1 CUP store bought tomato based pasta sauce
1/2 Cup oil (optional: peanut oil)

3 CUPS of flour (optional: whole wheat)
2 TBSP BBQ seasoning powder
1 TBSP salt
1 TBSP dried basil
1 TSP Coriander, marsala powder, paprika, sage, etc. (optional: really, just throw in whatever you like)
1/3 of a tin of Pringles in Sour Cream & Onion flavour, crushed (optional)
Tabasco sauce
2 Eggs and 2 TBSP water

Instructions
Heat the pan on medium, add half the oil. Preheat oven to 400.

Put 1 Cup of flour in the first bowl.  Whip the eggs, water, and tabasco sauce in the 2nd bowl. Combine 2 Cups of flour, all dried spices, and the chips, in the 3rd bowl.

Dip chicken, 1 piece at a time, in bowl 1, 2, then 3. Try to keep one hand dry, one hand wet to prevent clumping.

Fry chicken on both sides, until the flour mixture is set, but the chicken is NOT cooked through. You’re only frying it to keep the flour ON the chicken. Change the oil halfway through.

If using a roasting pan, line with tin foil. If using a ceramic baking dish, just dump the chicken in. Put 8 pieces along the bottom, layer with 1/2 cup of pasta sauce, then sprinkle with 1/2 the cheese. Repeat with a second layer. Put a lid on, and bake for 25 minutes. After 25 minutes, open the lid and let it bake for another 10 minutes while the cheese browns a bit.

Feeds 8. Serve with brown rice and salad.

This entry was posted on Monday, February 13th, 2006 at 11:11 am and is filed under Sally's Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.