massive chicken parm w/ oven view

[div]

 

[bmudd14474]

Looks good. were you happy with the outcome?

 

[div]

fantastic ... the original recipe I got from a food network show... made that last week and it was phenominal so I reworked it into my own litte or with the two full foil pans with huge recipe....

 

[bigtrain74]

Looks great!!!
Just a little tip for you (you don't have to use, but I'll give it to you anyways) but to apply the bread crumbs directly before your fry them up... I think your outcome with the cuttlet itself is much better... But if you liked them they way you did em... Then awsome!!!

Nice work!

 

[irishteabear]

Looks good Div. Looks like you made enough for an army, good thing it freezes well.

 

[div]

yeah the crumbs were put on right before frying ... that first one there that looks a little naked was the first tester

 

[gotoleep]

Very nice Div ... but where is the recipe? Would love to make that.

 

[div]

Well you have a choice ... the original recipie is from one of those food network shows where I could give ya the link for that or if u like what I did there I can rework the recipie the way I have it there.. basically just copy n paste parts of the original recipe and add in what I changed ... either way ya do it ....fantastic

 

[fire it up]

Great job Div. Now you've got me "jonesing for a chick parm"
Anyone? Frisky Dingo?
Looks really great, you actually have me writing up a list to pick up supplies for some chx parm..

 

[mikey]

The "textless Oview" I will say it's certainly a different concept.

 

[div]

Okay here the link and I will tell you what I did differently..

http://www.foodnetwork.com/recipes/g...ipe/index.html


His says 5oz chicken breasts ... I got the big ones and butterflied them first time I made this recipe exactly how he has it except for the sauce, we are picky and like jar sauce.

So this time around I bought about 3lbs of boneless chicken breast cut into tenders was about 3.60 for 1.8lbs so two packages of those and 1lb of ground beef...2lbs of Penne Rigata pasta cooked the ground beef up with our fav seasonings set it aside for the end .... basically u just folow that recipie minus the sauce unless you want to try his sauce then at the end put the cooked pasta into the two trays or casserole dishes u have...put half the ground beef in one and half in the other...its alot of chicken so I cut up mabye 8-10 pieces into small chuncks and added it evenly between the two trays....then I took a whole jar of sauce heated on the stove and mixed it in with the two trays .... then had a block of ramono cheese and grated it manually over the top of the two trays....then layed down the chicken strips over the top and then added the second bottle of sauce over the top of the chicken strips and then added the extra thick slices of mozz over everything... probably coulda used more mozz but theres always next time ....then put it in the the broiler until the cheese is browned like in the picture


Like I said wether you do it my way in the catering trays or u follow the original recipie to a tee ... they both are phenominal