Chef Belton is cooking it up in the WWL-TV kitchen.
NEW ORLEANS —
Chicken Parmesan Sandwich Foil Packets
4 chicken thighs, boneless
1 Tbsp. Creole seasoning
1/3 cup Parmesan cheese, grated
2 Tbsp. extra virgin olive oil
8 oz mozzarella cheese, shredded
Preheat the oven to 350 degrees.
Season chicken with Creole seasoning.
In a shallow bowl, lightly beat the egg with a splash of water.
In another shallow bowl, combine the breadcrumbs, Parmesan, oregano, thyme, onion powder and garlic powder. Season with salt and pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Take chicken and dip it into the egg, then into the breadcrumb mixture, coating the chicken completely on both sides. Transfer to the hot skillet, then repeat with another piece of chicken. Cook the chicken until browned, about 4 minutes, then flip and cook on the second side until browned. Transfer the chicken to a plate. Heat the remaining tablespoon of oil, then repeat with the remaining pieces of chicken.
Lightly spray 4 pieces of foil. Place one open pistolette on each of the pieces of foil. Spread about 2 tablespoons of marinara on both the top and bottom. Place a piece of chicken on the bottom roll. Top with 1/4 of the cheese, then a few basil leaves. Place the top of the roll on top, the loosely wrap the sandwiches in the foil, making sure they are sealed.
Place the foil packets on a baking sheet and transfer to the oven. Bake for 30 minutes, then let the sandwiches sit for 5 minutes before opening and serving.
Campfire S’mores Cones
Graham crackers, broken into small pieces
Fill the bottom of each cone (about ¼ – ⅓) with mini marshmallows.
Layer the chocolate chips, broken graham crackers, and more mini marshmallows until filled top the top, gently packing the layers down.
Wrap each cone individually in aluminum foil, making sure they are tightly sealed. Cover the top of the cone where the ingredients are to ensure they don’t spill out. Then fold up the bottom and wrap up the sides.
Preheat your oven to 350 degrees. Place the wrapped cones on a baking sheet and bake for 10-15 minutes or until everything is melted and gooey.
Outdoors place the wrapped cones over the hot coals of your campfire or on the grill grates. Cook for 5-7 minutes, turning occasionally, until the fillings are melted and the cone is slightly toasted.
Carefully remove the cones from the heat and let cool for a minute or two.
Unwrap the foil and enjoy.