Chicken Parm Quesadilla Ingredients: 3 c leftover spaghetti in tomato basil sauce, 2 flour tortillas, 1 c grated mozzarella, 2 chicken breasts, 5 beaten eggs, 1 tbsp Italian seasoning, 2 c Italian breadcrumbs, 1/2 c + 1/4 c grated parmesan, 2 burrata balls, 6 slices pancetta, 1 c basil leaves, 1/4 c Calabrian chili oil, 1/4 c malted garlic butter. Flatten chicken thin. Mix eggs with Italian seasoning, coat chicken, then coat in breadcrumbs mixed with 1/2 c parmesan. Repeat for a double dredge and fry at 375°F for 4 min. Fry pancetta until crisp; reserve the grease. Add half the spaghetti to the pan and press flat. Top with half the mozzarella and a tortilla. Brush with garlic butter, sprinkle with remaining parmesan, fry 5 min over medium-low, flip and cook 1 min. Place tortilla side down, top with chicken, pancetta, burrata, chili oil, and basil. Fold and enjoy.
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