Chicken, Monterey Jack and Maple Bacon Parmigiana
Give one of your most popular dishes the "American makeover". Crispy southern fried chicken with tangy napoli sauce and sweet maple syrup is sure to please your most hardcore parmigiana diehards.
Casual Dining
Australian
Ingredients per serve
Chicken, Monterey Jack and Maple Bacon Parmigiana
−
+
€0.0
Chicken
Chicken breast, flattened
/x
10.0 x
0%
Buttermilk
/l
2.0 l
0%
Chilli paste
/g
30.0 g
0%
Plain flour
/g
400.0 g
0%
Salt
/g
10.0 g
0%
Parmigiana
KNORR Italiana Pronto Napoli GF 4.15 kg
/g
500.0 g
0%
KNORR American Chipotle BBQ Sauce GF 2.1kg
/g
80.0 g
0%
Monterey Jack cheese, sliced
/g
500.0 g
0%
Bacon
American bacon
/g
500.0 g
0%
Real maple syrup
/ml
200.0 ml
0%
/
Chicken
-
Chicken breast, flattened 10.0 x
-
Buttermilk 2.0 l
-
Chilli paste 30.0 g
-
Plain flour 400.0 g
-
Salt 10.0 g
Parmigiana
-
Monterey Jack cheese, sliced 500.0 g
Bacon
-
American bacon 500.0 g
-
Real maple syrup 200.0 ml
Preparation
-
Chicken
Soak the chicken overnight in the buttermilk and chilli paste. Remove and dip in the flour, then back in the buttermilk and again in the flour. Deep fry at 160 degree Celsius until cooked. -
Parmigiana
Combine and pour over KNORR Pronto Napoli and KNORR American Chipotle BBQ Sauce GF. Add cheese and bake in an oven until the cheese has melted. -
Bacon
Pan-fry the bacon until it starts to crisp up and pour over the maple syrup until glazed. Add on top of the chicken parmigiana.
