01 ka 09
Yini Ozoyidinga Kule Recipe Yesivinini Esisheshayo Nesiphundu seParmesan Recipe
Le inkukhu ehlakaniphile i-Parmesan ayidingi ukugaya, ukungabikho, futhi kuthatha amaminithi ukuhlanganisa ndawonye. Njengoba kungekho ukumbozwa okuthosiwe kule recipe ye-Parmesan yenkukhu kuncane kakhulu kilojoule namafutha. I-crouton crust isebenza kabili ngokungena emasongweni nasezinkukhu zezinkukhu, kanye nokwenza i-crispy, i-cheesy topping.I-Hungry Dudes / Flickr
Nakhu okuzodinga ukwenza izingxenye ezingu-6:
2 tbsp amafutha omnqumo
2 clove garlic, ochotshoziwe
ama-flakes abomvu ashisayo, abonambitha
6 amabele ezinkukhu angenasici
2 1/2 izindebe marinara sauce
1/4 indebe eqoshiwe eqoshiwe
I-oz oz mozzarella, i-shredded
4 oz i-Parmesan, igayiwe
I-1 (5-oz) iphakheji ye-garlic croutons02 ka 09
Ukuqeda i-Casserole Dish
Spread amafutha omnqumo, i-garlic, kanye nama-flakes abomvu we-pepper ngokufanayo phansi kwesidlo se-9 x 13 casserole.Isithombe se-Chicken Parmesan © John Mitzewich 03 ka 09
In Goes Inkukhu
Beka amabele enkukhu esitsheni, futhi isikhala esifanayo ngakho bapheka ngokufanayo.Isithombe se-Chicken Parmesan © John Mitzewich 04 ka 09
Phezulu ngeSauce ne-Basil
Qinisekisa ukumboza ngokulinganayo.Isithombe se-Chicken Parmesan © John Mitzewich 05 ka 09
Umbala Wokuqala We-Cheese
Okuphezulu nengxenye ye-mozzarella, nengxenye ye-Parmesan.Isithombe se-Chicken Parmesan © John Mitzewich 06 ka 09
Ukungeza i-Croutons ye-Garlic
Thela ngaphezulu kwe-croutons futhi usakaze ngokulinganayo.Isithombe se-Chicken Parmesan © John Mitzewich 07 ka 09
I-Touch Final
Phezulu noshizi esele.Isithombe se-Chicken Parmesan © John Mitzewich 08 ka 09
Baked to Crispy, Ukuphelela Cheesy!
Bhaka imizuzu engama-35-40 ku-350 degrees F., noma kuze kube yilapho kuphezulu kukhonjiswe futhi inkukhu iphekwe.Isithombe se-Chicken Parmesan © John Mitzewich 09 ka 09
Ukudla Okulula Kwezikhumba Ze-Parmesan Ukulungele Ukudla
Vumela ukuphumula imizuzu emihlanu ngaphambi kokukhonza. Khonza nge-sauce, nama-juice, okwenziwe phansi kwe-casserole.Isithombe se-Chicken Parmesan © John Mitzewich