Parmesan Chicken
Ingredients
2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
1/4 teaspoon crushed red pepper flakes, or to taste
6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce (made from grind garlic,onion, pepper, chili and tomato sauce)
1/4 cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons
2 cloves garlic, crushed and finely chopped
1/4 teaspoon crushed red pepper flakes, or to taste
6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce (made from grind garlic,onion, pepper, chili and tomato sauce)
1/4 cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with remaining half of the Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes.
p/s this chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavourful sauce.
Kelantan Ayam Percik
Kelantan Ayam Percik
Ingredients ( A):
3 pieces of chicken breast
4 cups thick coconut milk
1 piece dried tamarind
mix a little cornstarch
pinch of salt to taste
pinch of sugar
Ingredients B (blended ingredients)
2 inch ginger
4 stalks lemongrass
5 shallots
2 cloves garlic.
3 pieces of chicken breast
4 cups thick coconut milk
1 piece dried tamarind
mix a little cornstarch
pinch of salt to taste
pinch of sugar
Ingredients B (blended ingredients)
2 inch ginger
4 stalks lemongrass
5 shallots
2 cloves garlic.
10 chilies if need it hot.
Methods
In a saucepan, simmer coconut milk, tamarind paste and ingredients B.
Keep stirring so that the gravy is not lumpy.
Add salt and sugar. Stir until the gravy thickens. (To quickly thicken the gravy, add a little mix of corn.)
When the gravy is ready, pour it onto the half-cooked chicken and bake it in the oven.
Keep turning the chicken once in a while and pour the chicken with the gravy sauce.
Keep stirring so that the gravy is not lumpy.
Add salt and sugar. Stir until the gravy thickens. (To quickly thicken the gravy, add a little mix of corn.)
When the gravy is ready, pour it onto the half-cooked chicken and bake it in the oven.
Keep turning the chicken once in a while and pour the chicken with the gravy sauce.
*** When serving, pour some sauce on the grilled chicken.
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