Before you dismiss this lighter, brighter, bolder version of the classic — is that all the cheese you're using? It's not even fried! — give it a try. I think you'll agree that you get all the ...

In this version, it's prepared with boneless chicken breasts that get a crunchy exterior from a breadcrumb crust and a topping of prosciutto and Parmesan cheese ... you can fry using olive oil.

Add the ground chicken, Italian seasoning, breadcrumbs, fresh basil, 1½ cups mozzarella, ½ cup Parmesan, red pepper flakes, 1¼ teaspoons kosher salt and a few grinds of fresh peppers.

1.Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil. 2.In a bowl, combine the chicken the cheese/bread mixture, onion, salt ...

Stir in chicken stock, followed by Parmesan, capers, mustard powder, garlic powder, white pepper and smoked paprika. Gently keep sauce warm while preparing gnocchi. (You don’t want it to reduce ...

The secret ingredient in this creamy chicken ... cheese to the pan and stir to melt in. Slowly add the reserved pasta water, stirring to combine, and bring to a bubble. Add 35g/1¼oz of the ...

Transform a simple chicken breast by stuffing it with garlicky cheese and wrapping it in crisp ... the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length ...