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Friday, June 15, 2012

CHICKEN PARMESAN CROSTINI

In May, I began teaching cooking classes in peoples' homes...sharing easy to make dishes that can WOW families and guests. It's all a part of what I do with Demarle at Home. Our goal is to bring families and friends back to the table. We do so with the most amazing cookware...

Many of you are familiar with Silpat...the reusable silicone liner for baking sheets. BUT...I bet you don't know that there is a perforated baking sheet that goes with it...that makes everything cook BETTER. Why? Because the heat can circulate and evenly heat the underside of the Silpat. I have had a Silpat for many years, but was not particularly pleased with the way my cookies baked on it. I always felt the bottoms did not cook completely, and had to increase the oven time, hoping for them to crisp up. Since I discovered the Perforated Baking Sheet that is designed to work with the Silpat, my food has been so much better...and I use the Silpat (with the baking sheet) almost daily! Not only do I bake cookies on it, I make.....grilled cheese sandwiches (no turning), salmon, fries, roasted vegetables, pizza, nachos, coconut chicken and shrimp, freeze chocolate-covered bananas, frozen yogurt drops, and tonight...Chicken Parmesan Crostini.

Chicken baked on the Silpat (with the Perforated Baking Sheet) is so easy to do...

Chicken Parmesan Bites

1 boneless, chicken breast, cut into bite-sized pieces
1 cup milk
1 cup Italian Bread Crumbs
1/2 cup Parmesan Cheese
Salt and Pepper to taste
Baguette
Olive Oil
Bruschetta Sauce (I used Classico)
Mozzarella Cheese

Soak the chicken in milk...several minutes, up to overnight.  Put the Silpat on the Perforated Baking Sheet and set aside. Place the bread crumbs and Parmesan Cheese into a large zipper plastic bag.  Add the milk-soaked chicken and SHAKE until the chicken is covered in crumbs. Place each piece of chicken on the Silpat. Sprinkle additional crumbs over the top of the chicken and place in a preheated oven...375 degrees for 10-15 minutes (maybe more) until the chicken is browned. Remove from the oven and place the chicken on a plate.

Slice the baguette, diagonally, into thin slices. Brush each side with a little olive oil. Place in a single layer on the Silpat. Toast in a 375 degree oven for a few minutes, until lightly crisp. Remove from the oven and top each slice with a spoonful of Bruschetta sauce. Place one piece of chicken on top of sauce. Top with a slice of Mozzarella Cheese. Return the tray back to the oven and heat, until the cheese melts and it a little bubbly. (about 3-4 minutes)


Place Crostini on a platter and serve. Yum!


If you would like to know more about the Perforated Baking Sheet or about Demarle at Home, send me an email....





3 comments:

becky said...

it's so much fun to see the materials of your new business emerge on your blog!

jmac said...

YUM!!! this looks like perfect tailgating snacks to me.
And yes! So happy to see you enjoying your new venture...should we be calling you ja-martha now??
hahahahahaha....gotta get one of those cooking sheets!

Anonymous said...

love how you used the Silpat!