Crab Rangoon I have made these. Only difference I have pinched all for corners together, the way you usually see them in a restaurant. Eating them while they are hot and crispy on the outside and creamy on the inside is fantastic.
Chicken Parmigiana - Thin chicken breast cutlets coated in a Parmesan-breadcrumb mixture are pan-fried in olive oil just until crisp and juicy. The cutlets are arranged on a bed of tomato sauce, topped with fresh mozzarella, and broiled briefly to make the cheese melted and bubbly.