Chicken Parmesan Garlic Bread by CK
1 chicken breast, boneless & skinless
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumbs
1 cup oil, for frying
1 large baguette
10–12 mozzarella slices
For the garlic butter:
⅓ cup melted butter
3 cloves garlic, minced
1 tablespoon parsley, chopped
1 tablespoon Parmesan, grated
Slice the chicken breast into 1/2 inch thick strips.
Place the flour, eggs, and bread crumbs into 3 separate bowls.
Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
Repeat with the remaining chicken.
Heat the oil in a pan over medium heat to 350˚F and preheat oven to 350°F.
Fry the breaded chicken strips until both sides are golden brown. Remove from heat and drain on a paper towel.
Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
Hollow out the insides of the baguette pieces with a knife.
Lay two slices of mozzarella on top of each other with a 1-inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
Push the rolled chicken strips into a baguette piece.
Slice the stuffed baguette pieces into 1-inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
In a small bowl, mix together ingredients for garlic butter.
Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
Wrap the foil over the re-assembled baguette and bake for 20–25 minutes, until cheese is melted and the top is starting to brown.
Remove the foil and serve with marinara!
Cheeseburger Quesadillas by KS
Makes 12 wedges
2 tablespoons butter (for the pan)
1 pound ground beef
1 teaspoon Worcestershire sauce
4 10-inch flour tortillas
3 1/2 cups grated sharp cheddar cheese
Pickles (I used bread and butter chips)
Ketchup and mustard or the sauce below
Sauce (simply mix all the ingredients together):
1/2 cup ketchup
1/4 cup mayonnaise
1 tablespoon yellow mustard
Cayenne pepper and Paprika to taste
In a large pan, combine the ground beef, Worcestershire, and some seasoned salt (you can also just use regular salt and pepper and you can even leave out the Worcestershire). Cook until browned and drain. Set aside. Wipe out the pan and butter each tortilla on one side. Place one tortilla on the pan, top with half of the meat and half of the cheese and then top with another tortilla (buttered side out). Cook for a few minutes on medium high heat until one side is browned and then flip, cooking until that side is browned and the cheese is melted. I just use a big spatula to flip it. If you aren’t confident though, you can fold each tortilla in half once it’s filled and then cook it so you have four halves instead of two wholes when you’re done. Repeat the same process with the remaining quesadilla. Cut each quesadilla into 6 wedges with a pizza cutter and serve with tomatoes, lettuce, pickles, and sauce. You can also open the quesadilla before I cut it and loaded some pickles on, but you can do it however you want.