I also now utilize my stand mixer, and sometimes food processor, to handle the chicken parmesan recipe skillet and oven of the kneading-why exert the effort if not required. To form the dough for this naan I combined skillet and oven, instant yeast, a little sugar and salt, warm whole milk, plain yogurt, and a couple tablespoons of ghee clarified butter and let it knead using the dough hook on my KitchenAid for five minutes.
I've also learned the importance of proper chicken parmesan recipe. Longer rises can result in additional gluten and flavor development-I slow rise my pizza doughs for 3 days in the fridge for maximum flavor.
Once that rise was complete and the dough had about doubled in volume, I divided the dough into twelve equal pieces, covered with a damp towel, and let rise another two hours at click here temperature. To stretch, I picked up the dough from one end and gently rotated it in my fingers, letting gravity do the work of stretching it to its natural limit.
While that's cooking, I prepped and breaded the chicken to save time. The chicken then gets browned in the skillet and transferred to the oven. When you're ready, coat the bottom of the skillet with a few teaspoons of olive oil, then add in the breaded chicken. Bake for 30 minutes, turning.