Mozzarella Chicken with Brussels Sprouts and Mushrooms

Here’s a dish I threw together for dinner one night; we just happened to have the right ingredients. I have to say it was a big hit.

Ingredients

• BACON, 4 slices, cut into lardons
• ONION, ½ sweet, chopped
• OLIVE OIL, 1 tablespoon
• BUTTER, 2 tablespoons
• MARINARA SAUCE, about 1 cup
• BRUSSELS SPROUTS, about 1 cup
• MUSHROOMS, white, 8 ounces, cut in half.
• JAPANESE PANKO BREADING, about ½ cup
• CANOLA OIL, 1 cup
• CHICKEN, 4 thighs boned, skin on
• GARLIC SALT, to taste
• MOZZARELLA CHEESE, 1 cup, shredded

Directions

1. First, make the sauce in a sauce pan. Fry the bacon in the olive oil and butter until almost crisp, then add the onions.
2. Add the marinara sauce (I used jarred sauce available at the supermarket, drop the heat to medium low, and allow to bubble.
3. Boil or steam the Brussels sprouts, and when about ¾ done, add to the sauce, along with the mushrooms, for about an hour.
4. Prep the chicken while the sauce is simmering. Cut the chicken thighs into 3-4 pieces each.
5. Heat the Canola oil in a deep-sided pan. (Now is a good time to transfer the sauce to a wide casserole dish.)
6. Season the chicken pieces with garlic salt, then cover with panko breading. Deep fry them in small batches. Remove when they turn a golden grown, and drain on a paper towel.
7. When all the chicken is cooked, arrange on top of the sauce in the casserole dish.
8. Sprinkle on the mozzarella cheese and broil uncovered for about 10 minutes, until the cheese is melted.
9. Serve with pasta or rice.