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Parmasan Chicken Sloppy Joe

For 4 persons



Step 1: Cut the courgettes and shallots into small cubes, the bell pepper and tomatoes into strips. The mushrooms in quarters and the garlic in wafer thin slices.

Step 2: Go, Go, Go, Fire Up The Q! Heat up your BBQ to 120°C (indirectly).

Step 3: Gently warm up the Dutch Oven with a dash of oil. Braise the shallots and stir in the garlic.

Step 4: Add the zucchini, tomato, pepper and a dash of water. Stir this gently and close the lid (stir this in the meantime). Bake the mushrooms brown in a skillet with a dash of oil. After about 45 minutes the vegetables are done.

Step 5: Add the mushrooms and the Tuscan Roast to the vegetable braising and season with salt and pepper.

Step 6: Mix 3 parts of breadcrumbs with 1 part of Parmesan cheese. Drain the chicken fillet slightly and press firmly into the breadcrumbs. Increase the temperature of the BBQ to 180°C degrees.

Step 7: Heat a large skillet and melt a large amount of butter in the pan. Bake the schnitzel until it is nicely browned. Then place them in a baking dish, add a desired amount of vegetables and top with grated cheese. Place the baking dish back on the BBQ and let the cheese melt.




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