Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Feed your Body and Soul: Chicken Parmesan {Wheat Free}
With Barilla® and Feeding America

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This is a sponsored post written by me on behalf of Barilla®.  All opinions are genuine and are my own.

 

Here's an easy and delicious supper recipe that everyone will enjoy -- whether they're on a gluten free diet or not.  The Parmesan crusted chicken breasts are crispy and tender.  You won't miss the soggy wheat.  This recipe uses ingredients that are whole; no preservatives, no junk.  


My recipe uses Barilla® sauce, which is gluten-free, kosher, and preservative free.  The ingredients read like a recipe for homemade sauce. 


Here's where this recipe gets even better:  Barilla® has partnered with Feeding America -- the nation's largest organization dedicated to fighting domestic hunger through their network of food banks.  You can "Taste the Difference and Make a Difference" with your purchase of Barilla® sauce.  For every jar purchased through the end of May 2014, Barilla® will donate $0.05 to Feeding America's National Produce Program with a minimum donation of $150,000.

The fresh and delicious, all-natural taste of Barilla® sauce will make a difference in your meal, while your smart choice as a consumer will make a difference to someone else.   When you buy a jar of Barilla® sauce, Barilla® will donate 1 pound of fresh produce to Fedding America to support those in need, up to 4.2 million pounds!   It's a choice that's food for your body and soul.


Chicken Parmesan (wheat free)

(adapted from America's Test Kitchen "Best Chicken Parmesan")

Yield:  8 servings
Prep Time:  30 minutes
Cook Time:  20 minutes

  • 1 to 2 cups of your favorite Barilla® Sauce
  • 4 (6 to 8 ounce) boneless, skinless chicken breasts, trimmed, halved horizontally and pounded to 1/2" thick
  • 2 teaspoons kosher salt
  • 5 ounces whole-milk mozzarella cheese, shredded
  • 2 large eggs
  • 2 Tablespoons cornstarch
  • 2 cups Parmesan cheese (finely grated)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2/3 cup vegetable oil
  • 1/4 cup torn fresh basil
Step 1:  Sprinkle each side of each chicken cutlet with 1/8 teaspoon kosher salt and let stand at room temperature for 20 minutes.  Combine the mozzarella and fontina in a medium bowl and set aside.

Step 2:  Adjust oven rack to 4" from the broiler element; then preheat the broiler.  Whisk the eggs and cornstarch in a shallow dish or pie plate until smooth.  A dinner fork works well to help break down the cornstarch.

Step 3:  In another shallow dish or pie plate, combine Parmesan and spices.  Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge in egg mixture, allowing excess to drip off.  Coat all sides in the Parmesan mixture; pressing gently so the coating adheres.  Transfer cutlet to a large plate and repeat with remaining cutlets.

Step 4:  Heat oil in a 10-inch nonstick skillet over medium-high heat until shimmering.  Place 2 cutlets int he skillet and cook without moving them until bottoms are crispy and deep golden brown (1.5 to 2 minutes).  Using tongs, carefully flip cutlets and cook on second side till golden (1.5 to 2 minutes).  Transfer cutlets to a paper towel-lined baking sheet and repeat with remaining cutlets.


Step 5:  Remove paper towel from the baking sheet.  Sprinkle the mozzarella evenly over the cutlets.  Broil until chese is melted and beginning to brown (2 to 4 minutes).  While chicken is broiling, warm up the Barilla® Sauce.  


Step 6:  Transfer chicken to a serving platter.  Top each cutlet with 2 Tablespoons of sauce.  Sprinkle with basil and serve immediately.  Serve remaining sauce separately for diners to add as they wish.

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I encourage you to "Taste the Difference" for yourself while you "Make a Difference" via Feeding America with your Barilla®  purchase. 

GIVEAWAY

How do you "Make a Difference" in your community? Let's talk about it!  Share how you give back in your local community for a chance to win a Barilla® prize package that includes a jar of Barilla®  sauce, one Barilla® branded wooden spoon, a beautiful ceramic Barilla®  Spaghettata Bowl, and five (5) coupons, each redeemable for (1) jar of Barilla pasta sauce.  Approximate Retail value is $60.  


In addition, ten readers who comment by sharing how they give back in their local community will be randomly selected to receive a coupon for a free jar of Barilla® sauce (coupon expires 3/31/15) or a $1 off coupon (valid through 6/30/2015).

The giveaway closes on May 31, 2014 at 11:59 p.m. ET 
Winners will be randomly selected by Barilla®.  
Official rules HERE.

To Enter:  
Simply comment with your reply to:
"How to you give back in your local community?"

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This is a sponsored post written by me on behalf of Barilla®. For every jar of Barilla® sauce purchased, $0.05 will be donated to Feeding America’s National Produce Program which secures one pound of fresh produce on behalf of local food banks. Barilla® will make a minimum donation of 4.2 million pounds of fresh produce ($150,000) from 4/1/14 through 5/31/14.




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