Best Cheesy Chicken Parm Volcanos Recipes

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CHEESY CHICKEN PARM VOLCANOS



Cheesy Chicken Parm Volcanos image

A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.

Provided by Food.com

Categories     Chicken

Time 50m

Yield 8 large meatballs

Number Of Ingredients 22

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

Steps:

  • For the breadcrumb coating:.
  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:.
  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

Nutrition Facts : Calories 368.6, Fat 18.4, SaturatedFat 6.2, Cholesterol 115.6, Sodium 561.3, Carbohydrate 28, Fiber 2.2, Sugar 2.8, Protein 22.4

CHEESY CHICKEN PARM VOLCANOS RECIPE - FOOD.COM



Cheesy Chicken Parm Volcanos Recipe - Food.com image

A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.

Provided by @MakeItYours

Number Of Ingredients 22

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

Steps:

  • For the breadcrumb coating:.
  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:.
  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

CHEESY CHICKEN PARM VOLCANOS RECIPE - GENIUS KITCHEN



Cheesy Chicken Parm Volcanos Recipe - Genius Kitchen image

A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.

Provided by @MakeItYours

Number Of Ingredients 22

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

Steps:

  • For the breadcrumb coating:.
  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:.
  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

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