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Chicken, Monterey Jack and Maple Bacon Parmigiana

Give one of your most popular dishes the "American makeover". Crispy southern fried chicken with tangy napoli sauce and sweet maple syrup is sure to please your most hardcore parmigiana diehards.

Chicken, Monterey Jack and Maple Bacon Parmigiana – Recipe
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Chicken

  • Chicken breast, flattened 10.0 x
  • Buttermilk 2.0 l
  • Plain flour 400.0 g
  • Salt 10.0 g
  • Chilli paste 30.0 g

Parmigiana

Bacon

  • American bacon 500.0 g
  • Real maple syrup 200.0 ml

Preparation

  1. Chicken

    Soak the chicken overnight in the buttermilk and KNORR Mixed Chilli Puree mix. Remove and dip in the flour, then back in the buttermilk and again in the flour. Deep fry at 160 degree Celsius until cooked.

  2. Parmigiana

    Combine and pour over KNORR Pronto Napoli and KNORR American Chipotle BBQ Sauce GF. Add cheese and bake in an oven until the cheese has melted.

  3. Bacon

    Pan-fry the bacon until it starts to crisp up and pour over the maple syrup until glazed. Add on top of the chicken parmigiana.