Everyone at the rink seems to like Chicken Parmesan, so this was a request from the teams. It has the usual chopped breaded chicken breasts, tomato sauce and the required cheeses, plus a little but of bacon just to help finish it. It is a breakfast meal after all.
I made this version with a puff pastry crust and top to try and lighten it up and add some crisp flakiness. But it’s also good in a regular crust or a fritatta.
Serves: 16 – 22 (2 quiches)
Ingredients
- 4 boneless skinless Chicken Breast halves
- 4 slices good quality Bacon, chopped
- 2 tspn. Salt
- 2 tspn. Pepper
- 2 Garlic Cloves, chopped
- 1 extra egg
- 1/4 cup Italian Seasoned Breadcrumbs
- 1/4 cup Sun Dried Tomatoes, chopped
- 1/4 cup of your favorite Spaghetti Sauce
- 1 cup shredded slices Mozzarella Cheese
- 1 cup shredded Parmesan Cheese
- 2 Puff Pastry Crusts
Preparation
Place each Chicken Breast in between a couple of sheets of plastic and pound the breasts out evenly until they are about 1/4 – 1/2 inch thick. The thinner the better. Then prepare an egg wash in a small bowl using the extra egg by whisking if with a fork. In another bowl or plate large enough to hold each of the chicken breasts, place the breadcrumbs. Working one breast at a time, dip each flattened chicken breast in the egg wash. Sprinkle with salt, pepper and garlic on each flattened chicken breast. Place in the breadcrumbs to coat evenly on all sides.
Chop up the bacon into 1/2 inch chunks, put them into a skillet on medium high heat and cook until done. Remove bacon from skillet and place on a paper towel to drain. When drained, place in a container and refrigerate until ready for final assembly.
In the same skillet, with the bacon remains, cook each of the Chicken Breasts until browned on each side. Remove and place this on some paper towels to drain. Repeat for each piece of chicken. When they are all cool enough to handle, chop them into 1/2 – 1 inch chunks and place in a container and refrigerate until ready for final assembly.
Chop the Sun Dried Tomatoes into small pieces and store until ready for final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Place evenly into each of the two pie crusts the prepared chicken breasts and chopped sun dried tomatoes. Prepare the usual base quiche mix and add to it the spaghetti sauce mixing thoroughly. Pour this mixture into the pans leaving about 1/8 from the top of the crust. Cover with the two cheeses and top that with the bacon slices. If you’ve saved the puff pastry top, put that on top of the everything and place in the oven for 30 – 40 minutes, or until the top is fluffy and turning golden brown. Remove and it’s ready to go.