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Ingredient List
· 3-5 chicken thighs
· 1 cup Italian dressing
· Dry Italian seasoning to taste
· 2-4 cups buttermilk (optional)
· 4 Cups Whole milk
· 4 tablespoon AP flour
· 3 tablespoon butter
· 1 tablespoon olive oil
· 1 cup mozzarella cheese
· Handful fresh Basil
· 2 cups cherry/grape tomatoes
· Salt and pepper to taste
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Chicken
· 3-5 Chicken thighs
· 1 Cup Italian dressing
· No sodium dry Italian seasoning to taste
· Salt/pepper to taste after cooked
Salt meat the night before. (Optional) Cover chicken in buttermilk and refrigerate for approximately 6 hours. Inject Italian dressing or use as a binder/basting juice. Liberally coat chicken with Italian seasoning. Put on grill/smoker/oven at 250-275 F until internal temp is 170-180 F or until tender above 165 F. Periodically baste chicken with Italian dressing. Remove, let rest and shred. Taste and add salt/pepper as needed.
Mozzarella Béchamel Sauce
· 4 cups cold milk/half and half
· 4 tablespoon all purpose flour
· Salt/pepper to taste
· 3 tablespoon butter
· 1 tablespoon olive oil or any neutral oil
· 1 cup mozzarella cheese
In a pan add butter and oil, when the butter melts add the flour and stir.
When flour starts to bubble, add 1 cup of milk and stir, then add the rest of milk and keep stirring until the sauce becomes thicker (it won’t be too thick for now so don’t worry.)
When the sauce reaches a creamy slightly thick texture, add the cheese and keep stirring. The sauce will now get thicker. Season with salt and pepper.
Cherry Tomatoes
Cut cherry tomatoes in half and roast in oven or smoker to desired texture.
Assembly
Lay down a liberal amount of pita chips on a plate. Ladle over a generous helping of sauce. Add chicken, tomatoes, and garnish with basil.
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