Cheesy garlic bread with chicken parmigiana




Cheesy garlic bread with chicken parmigiana

150g dried spaghetti pasta

100g butter, melted

2 garlic cloves, crushed

2 tbsp chopped fresh continental parsley leaves

18cm cob loaf

400g jar Barilla Napoletana pasta sauce, warmed

255g (2 1/2 cups) coarsely grated three cheese mix

Fresh basil leaves, to serve

crumbed chicken rissoles

2 slices white bread, crusts removed

125ml (1/2 cup) milk

500g chicken mince

40g (1/2 cup) shredded parmesan

1 green shallot, finely chopped

1 garlic clove, crushed

2 tbsp chopped fresh continental parsley leaves

4 eggs

40g (1/4 cup) plain flour

125g (2 1/2 cups) panko breadcrumbs

Vegetable oil, to shallow-fry

Step 1

To make the rissoles, line 2 baking trays with baking paper. Combine bread and milk in a bowl. Soak for 5 minutes. Squeeze bread to release excess milk. Discard milk and place bread in a bowl. Add mince, parmesan, shallot, garlic, parsley and 1 egg to the bowl. Mix until well combined. Roll tablespoonfuls of the mixture into 30 balls and place on 1 lined tray. Place in the fridge for 30 minutes or until firm.

Step 2

Place the flour and breadcrumbs on separate plates. Whisk remaining eggs in a bowl. Lightly coat a ball in flour, then dip in the egg and then coat in breadcrumbs. Place on remaining lined tray and flatten slightly. Repeat with the remaining balls. Place in the fridge for 30 minutes to chill.

Step 3

Meanwhile, preheat oven to 200C/180C fan forced. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and return to saucepan, cover and keep warm.

Step 4

Add enough oil to a large frying pan to come 5mm up the side of the pan. Heat over medium heat. Cook the rissoles, in batches, for 2-3 minutes each side or until they are golden. Drain.

Step 5

Line a baking tray with baking paper. Combine butter, garlic and parsley in a bowl. Cut the top third off the cob. Scoop out bread inside, leaving a 2cm-thick shell. Cut 12 slits halfway down around the edge of the cob. Place cob on prepared tray. Tear removed inside bread into large croutons. Place around cob on tray. Brush garlic butter inside and on top of the cob and over the torn bread. Sprinkle 2 cups of the cheese inside cob, pressing some into slits on the side. Bake for 2 minutes or until cheese starts to melt.

Step 6

Reserve 125ml (1/2 cup) of the pasta sauce. Add the remaining pasta sauce to the cooked pasta. Spoon the pasta into the cob.

Step 7

Line a baking tray with baking paper. Place rissoles on tray. Spoon reserved pasta sauce over rissoles. Top with the remaining cheese. Bake the trays at the same time for 8-10 minutes or until the cheese is melted.

Step 8

Top cob with rissoles and sprinkle with basil. Serve extra rissoles and garlic croutons on the side.

 

 

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