Chicken Parmigiana

PennyAuthorPenny
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Yields1 Serving

 Chicken breast ( 1 per person )
 100g finely grated Parmesan
 100g fresh breadcrumbs ( I used ciabatta but use what you have)
 1 beaten egg
 1 garlic glove chopped finely
 1 shallot finely chopped
 1 garlic clove sliced very finely
 2 tins tomatoes ( I used cherry but any tinned tomatoes will do )
 1-2 tspns dried oregano
 Salt and pepper
 Olive oil
 A good handful of grated mozerella or a torn mozerella ball
 A little fresh basil

1

Heat oven to 180C

2
3
4
5

Lay the chicken between 2 pieces of grease proof paper and batter them out to about 1/4" thick

6
7
8
9

Dip in beaten egg

10
11
12
13

Mix the breadcrumbs and Parmesan with the finely chopped garlic

14
15
16
17

Coat the chicken in the breadcrumb mix on both sides

18
19
20
21

Heat a little oil in a pan and seal the chicken on both sides

22
23
24
25

Transfer to the oven to finish cooking

26
27
28
29

Heat a little olive oil in a large pan

30
31
32
33

Sauté the shallot for 3 minutes

34
35
36
37

Add in the sliced garlic and sauté for a further 2 minutes

38
39
40
41

Add in the tomatoes and oregano

42
43
44
45

season with salt and pepper

46
47
48

Add water to loosen if needed and simmer for about 30 minutes

49
50
51
52

Stir torn basil into sauce

53
54
55

Put the chicken into the sauce , top with a little mozerella and serve when it melts

56
57
58
59

I served with tagliatelle tossed in the sauce

Category

Ingredients

 Chicken breast ( 1 per person )
 100g finely grated Parmesan
 100g fresh breadcrumbs ( I used ciabatta but use what you have)
 1 beaten egg
 1 garlic glove chopped finely
 1 shallot finely chopped
 1 garlic clove sliced very finely
 2 tins tomatoes ( I used cherry but any tinned tomatoes will do )
 1-2 tspns dried oregano
 Salt and pepper
 Olive oil
 A good handful of grated mozerella or a torn mozerella ball
 A little fresh basil

Directions

1

Heat oven to 180C

2
3
4
5

Lay the chicken between 2 pieces of grease proof paper and batter them out to about 1/4" thick

6
7
8
9

Dip in beaten egg

10
11
12
13

Mix the breadcrumbs and Parmesan with the finely chopped garlic

14
15
16
17

Coat the chicken in the breadcrumb mix on both sides

18
19
20
21

Heat a little oil in a pan and seal the chicken on both sides

22
23
24
25

Transfer to the oven to finish cooking

26
27
28
29

Heat a little olive oil in a large pan

30
31
32
33

Sauté the shallot for 3 minutes

34
35
36
37

Add in the sliced garlic and sauté for a further 2 minutes

38
39
40
41

Add in the tomatoes and oregano

42
43
44
45

season with salt and pepper

46
47
48

Add water to loosen if needed and simmer for about 30 minutes

49
50
51
52

Stir torn basil into sauce

53
54
55

Put the chicken into the sauce , top with a little mozerella and serve when it melts

56
57
58
59

I served with tagliatelle tossed in the sauce

Chicken Parmigiana