BUFFALO CHICKEN PARMESAN

My favorite way to fix Sunday dinner is a tray of finger food to enjoy while watching the game.  Chicken nuggets are always a favorite weather they are baked or fried.  Buffalo Chicken is the best.  They are well seasoned, and you can add as much spice as you like.  I always make plenty so there are leftovers.  Reinventing leftovers is something I get a kick out of.  This is quick and simple and oh so delicious.  If you don't want to make Buffalo Chicken I'm sure the local supermarket has a bunch already prepared for use.  Recipe serves 2



BUFFALO CHICKEN

2 Boneless Skinless Chicken Beasts
1 cup flour
1 cup panko bread crumbs

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper (adjust to complaint your specific tastes for spice)

1/4 teaspoon garlic powder

1/2 teaspoon paprika

 

Cut chicken into cubes.  Place all remaining ingredients into a gallon double zipper storage bag.  Toss in chicken and shake well for several minutes to coat all chicken.  Leave chicken in bag for another five minutes.  Place nuggets on a cookie sheet coated with baking spray.  Gently spruce the top of each nugget with spray also.  This will allow the nuggets to turn crispy. Cook for ten minutes in a 350 degree oven.  Turn each nugget over and cook for an additional ten minutes.  Remove from oven and set aside.

 

1 8oz package vermicelli

1 16 oz can marinara sauce with garlic and onion

1/2 cup grated Parmesan cheese

1/2 cup grated Mozzarella cheese.

 

Cook pasta according to package directions and drain well, but do not rinse.  Place half of the noodles on 2 ceramic oven safe plates.  Top pasta on each plate with 3/4 cup of the marinara sauce and 1/2 of the buffalo chicken.  Sprinkle generously with Parmesan and Mozzarella cheese.  Place plates in oven and bake for five to seven minutes or until cheese is completely melted.