This is a love story about leftovers.
http://fluffychixcook.blogspot.com/...-texan-low.html. (Click images to enlarge)
It starts kinda like this...
An armadillo egg
and a roasted tomato
walk into a bar where they meet some homemade tipsy pizza sauce...
And the punch line is...
Ready?
"I can't believe these are leftovers!"
Seriously, this could very well replace your chicken parmigiana in its present state. This is so delicious, I could happily eat it daily and I am not a chicken in chickular form kinda girl! So I love that this chicken is disguised in it's "cloak of diabolical genius"... (Yeah, sigh it sounds like I'm callin' myself a genius...nah, maybe a savant, but no genius...the chicken disguise is close though...)
Texas Chicken Pizzaiolo
Servings – 4
Prep Time – 10 Minutes
Cook Time – 30 Minutes
Difficulty – Are you allowed to turn on the oven?
Ingredients
4 Armadillo Eggs, leftover is easier
1 c Pizza Sauce
1/2c Roasted Tomatoes
4 oz Provolone
2-4 oz Mozzarella Cheese
1-1/3 Tbsp. Olive Oil
Garnish - Fresh Parmesan (the good stuff) (optional)
Cracked Red Pepper Flakes (optional)
Preheat oven to 350°.
Get out a few of the leftover Armadillo Eggs (about 1 per person).
If you haven’t cooked the Armadillo Eggs already, consult recipe and cook them until completely done.
Top each Armadillo Eggs with ¼ cup of Pizza Sauce, 1/8 cup of Roasted Grape Tomatoes, ½ to 1 ounce shredded Mozzarella Cheese, 1 ounce slice of Provolone Cheese.
Bake for 30 minutes until cheese is melted and starting to brown on top. Armadillo Egg should be hot in the middle!
Remove from oven and plate. Pour any sauce from the pan over each portion. Drizzle with a bit of extra virgin olive oil and a grating of freshly grated parmesan cheese. Sprinkle with a few red pepper flakes. Enjoy!
Here is the recipe for the
Roasted Tomatoes.