Monday, January 12, 2009

A Morpher

I tried these last week and they were so easy and I really liked the sauce. Does anyone have a cheap way to spice up a spaghetti sauce? It is a two parter. I got it from Robin Miller's Quick Fix on Food Network. I did only 4 pieces of chicken instead of the 6 because it's just me and Doug.

Night One:
Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce
Prep Time: 15 min Cook Time: 27 min Level of Difficulty: Easy Serves: 4 servings
For chicken:
Cooking spray
6 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 cup flour
2 eggs, lightly beaten
1 cup panko crumbs or unseasoned dry bread crumbs
1 cup grated Parmesan
For spicy tomato sauce:
2 cups canned or jarred tomato sauce
2 tsp. wasabi paste
2 tsp. sugar
1 tsp. chili powder
1 tsp. ground cumin
1 Tbs. fresh cilantro leaves, chopped
Preheat oven to 400 degrees F
Coat a large baking sheet with cooking spray.
For the chicken:Season both sides of chicken with salt and pepper. Place flour and eggs in separate shallow dishes. IN a third shallow dish, combine panko crumbs and Parmesan. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to baking sheet and spray the surface with cooking spray. bake for 25 to 30 minutes or until chicken is golden brown and cooked through. Remove from oven.
For the sauce: While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce. Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for calzone.

Night 2:
Buffalo Chicken Calzone with Blue Cheese Dip
Prep Time: 15 min Cook Time: 15 Min Level of Difficulty: Easy Serves: 4 Servings
For calzone: Cooking Spray
2 reserved chicken breast halves, diced, about 2 cups
1 cup mozzarella cheese, shredded
2/3 cup reserved tomato sauce
1 tsp. liquid smoke
1 tsp. hot sauce
1 lb. fresh or frozen pizza or bread dough, thawed according to package directions
1 Tbs. olive oil
2 Tbs. grated Parmesan

For dip: 1 cup sour cream
1/3 cup blue cheese crumbled
2 Tbs. fresh chives, chopped

Preheat oven to 450 degrees F.
Coat a large baking sheet with cooking spray

In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1- inch of the edge. Fold over untopped side so that it meets th other side, forming a halfmoon. Pinch the edges together to seal. Press a fork on edges to completely seal all around the edges. . Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle th etop with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 mintues, until puffed up and golden brown. Let stand 5 minutes before serving.

For dip:While the calzone is baking, in a small bowl combine sour cream, blue cheese and chives. Serve calzone sliced with sour cream dip on the side.

Notes from Stef: On her show, Robin Miller also made individual calzones, which would take longer, but is certainly an option. Also, I looked everywhere for pizza dough at the grocery store, but ended up just going to Papa Murphy's and for $3.50, got a large already rolled out for me. It was great because I hate rolling out dough on my teeny tiny counter space.



  1. yum, those calzones sound SO good!

  2. Yummy!!! I'm excited about this recipe blog, great idea Stef! I do a similar blog with some friends in my neighborhood, and it's a lot of fun! It's always nice to add to your list of recipes. I hope everything is going well for you!