Parmasan Chicken Sloppy Joe
For 4 persons
- 2 large chicken fillets
- Serial Grillaz Chicken Dust Rub
- Parmesan cheese
- 450 ml coffee milk
- 450 ml of water
- 2 courgettes
- 3 Toes of garlic
- 5 sun-dried tomatoes
- 3 shallots
- 1 pointed pepper
- 150 gr Mushrooms
- Mature grated cheese
- 15 gr Flavor Guru Tuscan Roast
- Olive oil
- Salt pepper
- Full of water
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.