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Mini Rolls Parmigiana

Ingredients
  Fryer 8
  Salt 1⁄2 Teaspoon
  Instant minced onion 1 Teaspoon
  Parsley flakes 1 Teaspoon
  Mozzarella cheese 4 Ounce
  Spaghetti/Linguine 8 Ounce
  Canned tomato sauce 15 Ounce (1 Can)
  Dried basil 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Parmesan cheese 1 Tablespoon, grated
Directions

GETTING READY
1) Cut along the thinner side of the chicken’s thighs to the bone, slashing the thigh along the length of the bone.
2) Scrape the chicken away properly till the bone is completely free, all the while holding one end of the bone. Cut off a neatly rounded piece of the cartilage.
MAKING
3) On a cutting board, place thighs with skin-side down and sprinkle them with salt, onion and parsley flakes.
4) Cut the mozzarella cheese into 8 pieces, each piece measuring 2 ½ x ½ x 3/4 – inches. Place one piece of cheese on each thigh and fold the chicken’s sides over the cheese. Fasten with the help of skewers.
5) In a foil-lined broiling pan, place the thighs with skin-side down and broil for about 40 minutes or till the meat has browned.
6) As per the directions on the package, cook the spaghetti.
In a small saucepan, combine together the tomato sauce with basil and oregano and heat thoroughly.
FINALIZING
7) On a serving platter, place the cooked spaghetti and pour tomato sauce all over it. Place broiled thighs on top.

SERVING
8) Serve hot with Parmesan cheese on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
8

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