Langsung ke konten utama

Black garlic chicken spaghetti

Ingredients

1 cup dried bread crumbs1/3 cup grated Parmesan cheese1/4 teaspoon salt1 tsp Italian seasoning (herb mix)1/8 teaspoon ground black pepper2 boneless skinless chicken breasts2 Tbsp Black Garlic, made into paste1 egg1/2 cup Mozzarella cheese2 tsp freshly chopped parsley  (optional)1 cup Spaghetti sauce  4 oz. Spaghetti noodles

Directions

Preheat oven to 350ºF. Peel 4-6 cloves of black garlic and mash into a paste. Combine bread crumbs, Parmesan cheese, Italian seasoning, pepper, and salt; mix thoroughly. Add black garlic paste and using your hands mix into the bread crumbs. 

Blend egg and dip chicken breast in the egg, thoroughly roll the chicken breast in the bread crumbs. Place chicken breast in a greased 9x9 pan and bake for approximately 30 minutes, until the chicken is done. 

Change over to broil and add about a 1/4 cup mozzarella cheese to each chicken breast. Serve the chicken breast atop a bed of spaghetti noodles covered with spaghetti sauce. Top off the chicken breast with some freshly chopped parsley.

Komentar

Posting Komentar

Postingan populer dari blog ini

BLACK GARLIC CHOCOLATE TRUFFLES

BLACK GARLIC CHOCOLATE TRUFFLES Ingredients 220 g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces. I like to use  Lindt  or  Bourneville . 110 ml of heavy whipping cream 4 – 5  black garlic cloves Black Garlic Chocolate Truffles’ coating Cocoa powder Desiccated coconut Finely chopped nuts Finely chopped almonds Instructions In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream. Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth. Allow to cool, then refrigerate for two hours. Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. You’ll find that the ganache will melt from t...
Posting Komentar
Baca selengkapnya

BLACK GARLIC CAULIFLOWER CHEESE

BLACK GARLIC CAULIFLOWER CHEESE RECIPE Ingredients 1  whole cauliflower head (about  700 g/1/5lbs), core removed and florets separated 100 g salted butter 40 g (5 tablespoons) plain flour – can be all purpose gluten free flour ½ teaspoon  ground cumin ¼ teaspoon  ground nutmeg 350 ml (1 ½ cup) full fat milk 2  bay leaves ½ teaspoon  salt ¼ teaspoon  white pepper (use black if you have no white pepper) 100 g extra mature cheddar, grated 4   Hitara Black Garlic  cloves, smashed into a paste To serve Handful of toasted walnuts Instructions Preheat oven to 180C/356F. Place cauliflower florets in a saucepan and pour just enough boiling hot water over to submerge them completely. Season the water with 1 tablespoon of salt & 1 tablespoon of sugar and simmer for about 5 minutes so that the cauliflower stems are just fork tender (the cauliflower will finish cooking while in the oven). Drain well and pour it out into a baking dish big enough to fit...
Posting Komentar
Baca selengkapnya

Short ribs barbeque with Black Garlic

Ingredients 4 large beef short ribs (2.2kg in all)1 onion, peeled and quarteredPinch of salt for taste1 liter beef stock For the marinade 50g Black Garlic, peeled20g harissa paste, homemade or shop-bought15g pomegranate molasses1 tbsp urfa chilli flakes (or other mild dried chilli flake)50g tinned tomatoes25ml whisky15ml red-wine vinegar1 tbsp maple syrup½ small onion, peeled and chopped Directions Heat the oven to 260 degrees F. Put the ribs in a casserole with a lid, and add the peeled onion, three-quarters of a teaspoon of salt and stock – the ribs need to be immersed in liquid, so add more stock or water, if needed. Put the pot on a medium-high heat, bring to a light simmer, cover and transfer to the oven. Cook for four to four and a half hours, until the meat is completely tender. Remove the cooked ribs from the stock (you can save the stock for use in soups or sauces), and pull off the meat in large chunks, removing and discarding the bones and ...
Posting Komentar
Baca selengkapnya