GARLIC KNOT CHICKEN PARMESAN SANDWICHES

Did I ever tell you about the time that I wound up with 13 pounds of garlic knots tossed in bowls that were strewn across my kitchen, with flour and oil and garlic skins littering any potential open counter space? Oh, well that’s probably because it just happened. It was an interesting way to spend Valentine’s Day.

GARLIC KNOT CHICKEN PARMESAN SANDWICHES
Yeah, figuring out the perfect size and shape to make these knots required a lot of trial and error, so we’re lucky we didn’t have anything uber-romantic planned. Although… We do have a relationship that is inexorably tied to food at this point (which, in my humble and always-hungry opinion, is the greatest type of relationship). So what better way could there be to celebrate our love than with an endless supply of cheesy, garlicky carbs? Seriously, who’s going to complain when you’ve got these Garlic Knot Chicken Parmesan Sandwiches to fill your mouth with instead?

INGREDIENTS

• 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
• 1/2 cup olive oil, divided
• 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
• Kosher salt and black pepper
• 2 eggs
• 2 tablespoons milk
• 1/2 cup flour
• 3 cups seasoned Italian breadcrumbs
• 1 cup vegetable oil
• 1/2 cup marinara sauce, plus more to serve
• 6 slices mozzarella cheese
• 1/2 cup grated parmesan cheese, divided
• 8 cloves of garlic, minced
• 3 tablespoons butter
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
3. ..............................

for full recipes please see : hostthetoast.com

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