Best Cheesy Chicken Parm Volcanos Recipes
CHEESY CHICKEN PARM VOLCANOS
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
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
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
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
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
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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