CHICKEN PARMA IN THE KETTLE
THE INGREDIENTS
- 500g chicken breast
- Flour
- Bread crumb
- Milk
- Tomato Passata sauce
- Shredded cheese
INSTRUCTIONS
- Light charcoal using your charcoal chimney. Wait until all charcoal is lit and dump into your charcoal baskets.
- Place charcoal baskets in the middle of your kettle for indirect cooking and close the lid to bring up temperature 200C or 400F.
- Prepare your chicken breast by cutting through the middle of the breast to open the chicken.
- Coat chicken in flour, dip into milk the coat in breadcrumbs. (Repeat process for all pieces).
- Place chicken into kettle around the outside area of grill and close lid. Cook until internal temp of 165F or 74c.
- Remove chicken from BBQ and spread tomato passata sauce over the top ensuring to cover whole area. Add cheese and put back into kettle until cheese melts.
- Remove from kettle and serve with side salad and enjoy!
Cooking Demo by @ekbbq
