Chicken Parmigiana

PennyBy Penny    

May 15, 2015


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


1Heat oven to 180C

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

3Dip in beaten egg

4Mix the breadcrumbs and Parmesan with the finely chopped garlic

5Coat the chicken in the breadcrumb mix on both sides

6Heat a little oil in a pan and seal the chicken on both sides

7Transfer to the oven to finish cooking

8Heat a little olive oil in a large pan

9Sauté the shallot for 3 minutes

10Add in the sliced garlic and sauté for a further 2 minutes

11Add in the tomatoes and oregano

12season with salt and pepper

13Add water to loosen if needed and simmer for about 30 minutes

14Stir torn basil into sauce

15Put the chicken into the sauce , top with a little mozerella and serve when it melts

16I served with tagliatelle tossed in the sauce