2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 tablespoon Yeats
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons basil and oregano dried
1 teaspoon garlic powder
1 1/2 very warm water
4 boneless, skinless chicken thighs
2 teaspoons salt and garlic powder
2 eggs beaten
1/2 cup flour
Vegetable oil for frying
1 green bell pepper cut into strips
1 small onion cut into strips
1 cup white mushrooms chopped
1 cup baby spinach leaves
1 jar of your favorite marinara sauce
1 bag of Italian blend shredded cheese
Coat the chicken in the flour then dip it in the egg. Put the chicken back in the flour. Heat the oil in a large heavy bottom skillet over medium high heat. Place the chicken in the hot oil and fry on both sides until golden brown and crispy. Drain and set aside. In a stand mixer with a hook attachment add the flour, bran, salt and herbs and stir. Place the Yeats, half the sugar and 1 tablespoon of the warm water in a small bowl and set aside. Add the rest off the sugar to the dry ingredients.. Once the yeast mixture has sat for 5 minutes add it to the four mixture and stir. Add the water slowly until the dough pulls away from the sides and forms a soft dough ball. Let this mix on low for 5 minutes. Coat it with olive oil and put back in the mixing bowl, cover and let rest in a warm place for at least 20 minutes. Once the dough has doubled in size punch it down and place it on a lightly floured surface. Roll it out to fit your baking pan. Place the dough on the pan and place in a 375 degree oven for 8 minutes. Remove it from the oven and spread some of the sauce on it. Add the vegetables. Cut the fried chicken into strips and layer them on top of the vegetables. Add the spinach put the rest of the sauce on tap then sprinkle with cheese. Bake in a 400 degree oven for 30 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com
No comments:
Post a Comment