Recipes from Hot Sauce & Spicy Food of the Month Club

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Smokey Parmiago Stuffed Pasta Salad

-  4 Cups Large Shell Pasta

-  ½ Cup Smokey Parmiago

-  ½ Cup Diced Onions

-  ½ Cup Diced Tomatoes

-  ½ Cup Diced Orange or Yellow Peppers

-  2 Tbsp Sunflower Seeds

-  ¼ Tsp Garlic Salt

Directions:  Cook pasta as directed & mix all remaining ingredients together.  Stir until thoroughly mixed, cheese will lodge into many of the shells causing a stuffed effect.  Chill for at least 1 hour to meld flavors, before serving.

 

Parmiago Stuffed Breaded Chicken 

-  4 Large Boneless Skinless Chicken Breasts

-  ½ Cup Pepper Parmiago

-  2 Cups Breadcrumbs

-  3 Large Eggs, Beaten

-  ¼ Cup Salsa (not chunky)

-  2 tsp Chili Powder

-  2 tsp Ground Cumin

-  2 tsp Garlic Salt

-  ¼ Cup Butter

 

Directions:  Preheat oven to 375 degrees.  Slice a pocket into the side of each chicken breast, insert 1 - 1.5 Tbsp Parmiago into each breast and secure with toothpicks.  Wisk together eggs & salsa in one bowl and mix breadcrumbs & dry seasonings in another bowl.  Place butter into 9” x 13” baking dish and place in oven until melted. Dip each breast into the egg mixture, then the breadcrumb mixture, coat with butter and place into pan.  Bake uncovered for 35 – 40 minutes. Remove toothpicks before serving.  Use remaining Parmiago to dip chicken if desired.