Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown.
3. Remove the chicken from the skillet and transfer to a baking dish. Bake in the oven for 20-25 minutes until cooked through.
4. In the same skillet used to cook the chicken, add chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
5. Add heavy cream, Parmesan cheese, garlic powder, onion powder, oregano, and basil to the skillet. Whisk until smooth and creamy.
6. Reduce the heat to low and simmer the sauce for 5-7 minutes until it thickens and coats the back of a spoon.
7. Pour the sauce over the baked chicken breasts and serve immediately. Garnish with fresh parsley if desired.

Enjoy your creamy cheese chicken!

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SUMMARY:
1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.

2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. The dough should rise dramatically and fill the bowl.

3. Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

4. Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast-iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first
hour, adjust an oven rack to the middle position and preheat oven to 550°F.

5. After two hours, the dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge
of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

6. Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)

7. Transfer pan to oven and bake until top is golden brown and bubbly and the bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If the bottom is not as
crisp as desired, place the pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

INGREDIENTS:

400 grams (14 ounces, about 2 1/2 cups) bread flour
10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
4 grams (.15 ounces, about 1 teaspoon) instant yeast
275 grams (9.5 ounces, about 1 cup plus
3 tablespoons) water 8 grams (.25 ounces, about 2 teaspoons)
extra-virgin olive oil, plus more to coat pans and drizzle 11/2 cups pizza sauce, such as our New
York-style pizza sauce 12 ounces grated full-fat, dry mozzarella cheese (see note)

Toppings as desired
Small handful torn fresh basil leaves (optional)
2 ounces grated parmesan or pecorino
Romano cheese (optional).

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SUMMARY:
Dissolve 1/2 cup kosher salt (see note) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a
zipper-lock bag and add brine. Transfer to the refrigerator and let sit for at least 6 hours and up to overnight.

2. Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

3. Whisk together milk and eggs in a medium bowl. Set aside.

4. Combine flour, non-fat milk powder, baking powder, 1/2 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogenous. Drizzle 3 tablespoons milk/egg mixture into the flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

5. In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.

6. Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with the remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow
excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift cutlet, shake off excess flour, then slowly lower into the hot oil. Repeat with remaining breasts.

7. Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes in total. Transfer to a paper towel-lined plate.

8. Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow resting for 2 minutes to steam buns. Serve immediately.

INGREDIENTS:
Pink salt
Sugar
2 large boneless skinless chicken
breasts split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips.

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BURGER JOINT ONION RINGS RECIPE

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