Saturday, September 17, 2011

Pané Chicken with Sweet 'n' Spicy Red Pepper Sauce (Stuffed Mushroom Appeteaser)

Blast on a plate (bad Jersey Shore reference...).  This meal was really good!  For those who don't know, Pané is a terminology given to meals that are dipped into a mixture of egg (diluted with milk and/or water) and then dipped into crushed up french toast, rusks or breadcrumbs to coat.  The chicken I made was coated in egg (a little bit of water) and then dredged in a mix of breadcrumbs, garlic powder, oregano and seasoned salt.  I had never seen seasoned salt before but it was strangely colored red.  The chicken was then chilled for 15 minutes before cooking it in a pan with veg. oil.  

The next part of the meal is the sauce, which really added flavor to the meal.  The sauce is a Sweet 'n' Spicy Red Pepper sauce made with diced roasted red bell peppers, sugar, white vinegar, ketchup, crushed red pepper, garlic powder and paprika.  The combination is boiled and then cooked on med-low heat for about 20/25 minutes.  I made this meal with just simple white rice which was good with the sauce.

The side dish or as I like to call appeteaser, were one of my favorites, Stuffed Mushrooms.  I made them a little differently this time than the previous "Garlic-Stuffed Mushrooms."  To make this, I melted butter in a pan over the stove and then added finely chopped onions and green peppers as well as minced garlic. After that, I added cottage cheese and Worcestershire (pronounce that one if you'd like) sauce and let the cheese mix melt.  Then I added Italian breadcrumbs and put the mixture into the mushroom caps.  Once stuffed, I sprinkled paprika on each mushroom and baked them for 20 minutes.  Once baked, each mushroom was topped with a little Parmesan cheese.  Picture below is before they were baked:

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