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1
In a large 8 quart pot, put the olive oil on low heat.
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2
Add the onions, carrot, garlic, parsley, red pepper flakes, and salt, and cook until the onions are translucent.
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3
Mix in the stuffing bread crumbs.
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4
I used the boxed sandy kind.
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5
Add the tomato sauce, and stir it together into a moldable stuffing.
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6
A good homemade sauce is ideal.
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Add the Romano and mozzarella, and stir it in.
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8
Turn off the heat, and set it aside.
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9
Here's the bit you'll just love.
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Lay a breast smooth side up, and cut, ultra-thin, horizontally into layers.
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A lot of really thin layers.
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Then, literally, cut those layers into inch thick ribbons.
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Repeat for all the breasts.
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That's not tedious at all, right?
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Set aside.
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16
Make a bowl of breading bread crumbs and a bowl of egg.
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17
The egg amount I listed is pretty close to spot on, but the breading amount is an estimate.
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Fill a large wok with vegetable oil at least a third, and get it up to sizzling on medium high.
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OK, here's the Henry Ford stuff.
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Grab a lump of stuffing and wrap it in a chicken ribbon such that no stuffing is peeking out.
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You get a feel for the lump size after a few.
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Then, dip the lump into egg, and then coat with crumbs and toss into the wok.
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NOTE: actually tossing them in is a bad idea, easing them in results in fewer blistering burns.
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You are looking for a deep brown color, like toast right before it is actually burnt.
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25
Like a chocolate chip cookie that is a little dark.
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26
This is important because you need to make sure the chicken is cooked.
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27
If a little mozzarella pops out, that is OK by me, and also a good sign of thorough cooking.
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Fish them out as they finish cooking and replace with new battered lumps.
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Repeat until out of inventory.
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Serve with marinara sauce.
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Enjoy so so much!!
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32
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