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Chicken Parmigiana

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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

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

3

Dip in beaten egg

4

Mix the breadcrumbs and Parmesan with the finely chopped garlic

5

Coat the chicken in the breadcrumb mix on both sides

6

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

7

Transfer to the oven to finish cooking

8

Heat a little olive oil in a large pan

9

Sauté the shallot for 3 minutes

10

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

11

Add in the tomatoes and oregano

12

season with salt and pepper

13

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

14

Stir torn basil into sauce

15

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

16

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

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

3

Dip in beaten egg

4

Mix the breadcrumbs and Parmesan with the finely chopped garlic

5

Coat the chicken in the breadcrumb mix on both sides

6

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

7

Transfer to the oven to finish cooking

8

Heat a little olive oil in a large pan

9

Sauté the shallot for 3 minutes

10

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

11

Add in the tomatoes and oregano

12

season with salt and pepper

13

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

14

Stir torn basil into sauce

15

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

16

I served with tagliatelle tossed in the sauce

Chicken Parmigiana

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