6 pieces boneless breast of chicken
4 tablespoons olive oil
2 tablespoons butter
1 clove garlic
1 bouillon cube
1 can chicken broth
6 slices of Mozzarella cheese
Dip boneless, skinless chicken breast in bread crumbs and eggs.
In a large skillet, heat olive oil, butter, garlic and melt bouillon cube. Make sure to put heat on low so oil doesn’t burn.
When oil is hot, brown chicken on both sides in oil, increase heat so chicken gets nice and brown on both sides, lower heat and add chicken broth. Simmer until hot.
Add Mozzarella cheese to top chicken.
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2 egg whites
1 1/4 cup finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 cups peanut or vegetable oil
1/4 cup cornstarch
1 teaspoon sugar
2 teaspoons salt
1 1/2 tablespoon dry sherry
In small bowl, combine cornstarch, salt, sugar and sherry. In separate bowl, beat egg white lightly until just frothy. Gradually add cornstarch mixture. Stir gently until blended.
Place chopped cashews on plate. Dip chicken slices into egg mixture, then coat with cashews. Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees. Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon. Fry until golden brown, about 2 to 3 minutes. Remove from oil and place on tempura rack to drain and keep warm. Continue frying remaining chicken pieces. Makes about 32 appetizers.
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1 tiny pinch salt
mozzarella cheese sliced, enough to cover 4 patties or about a handful of grated dry mozzarella
For the Rolls:
2 fresh bread rolls, about the same size as the patties
Chop the tomatoes into small cubes, add the puree, basil, pepper, salt, olive oil and mix thoroughly.
The patties should preferably be broiled under a grill or cooked on a Weber-like barbecue with the lid on.
Grill/broil the patties until half cooked and flip them over. Barbecue:- immediately spoon the sauce onto the patties, cover liberally with cheese and put the lid on the barbecue. Oven/Broiler:- wait a minute or two after turning the patties before you add the toppings. The burgers are ready when the cheese has melted.
I have made these Margherita Pizza Burgers in a frying pan and it works quite well but you have to pre-warm the sauce before you spoon it onto the turned patties and cover the pan with a lid.
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a dry pan) just before the patties are done. Spread a little butter on the toasted surfaces, add the patty and enjoy a great tasting Pizza Burger.
You could use 4 rolls and top the patty with the other half but I prefer them this way.
1 egg, slightly beaten
1/4 cup water
2 tablespoons milk
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baking powder
12 broiler-fryer chicken drumsticks
Crisco shortening (or Crisco stick) for deep frying
1 cup green pepper chunks
1/2 cup coarsely chopped onion
1 tablespoon crisco all-vegetable shortening (or 1 tablespoon Crisco stick)
1 can (20 ounces) pineapple chunks in pineapple juice, drained (reserve juice)
2/3 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water
Combine egg, water, and milk.
Combine flour, cornstarch, cornmeal, and baking powder. Add to first mixture and mix until smooth. Dip each drumstick into batter, letting excess batter drain for a couple of seconds.
Heat Crisco to 350ºF in a deep fryer or a large heavy saucepan. Fry drumsticks in hot Crisco for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with slotted spoon and place on paper towels.
While chicken is frying prepare sauce: Melt 1 tablespoon Crisco in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring occasionally. Cook for 2 minutes.
Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce.