Easy Chicken Parmigiana

Easy Chicken Parmigiana

I eat this often as a treat as it can be quite heavy, but so taste. I hope you enjoy!

  • 3
  • 5 minutes
  • 40 minutes

Ingredients

For Chicken Parmigiana (Chicken Parmesan)

  • 2 large chicken breasts - slice in half so you have two thinner slices (4 in total)
  • 100g plain flour
  • 2 eggs, beaten
  • 150g of panko breadcrumbs (use regular breadcrumbs if you can’t find any)
  • teaspoon of oregano or herbs de provenace to go in to breadcrumbs
  • teaspoon of garlic to go in to breadcrumbs
  • olive oil for frying - fill the whole pan

For the Sauce

  • 500ml of Passata
  • 0.5 tbsp of olive oil
  • 3 cloves of garlic minced (or 1 tsp of garlic powder if you don’t have any)
  • 1 small onion, minced
  • 1 tsp of oregano or herbs de provenace to go in to breadcrumbs
  • 1/2 tablespoon of tomato paste (optional), adds thickness
  • 1/2 tablespoon of brown sugar (optional/recommended)
  • 1 tsp of salt
  • 4 slices of swiss/provolone cheese (preferred) or 150g shredded mosserella
  • 100g of parmesan (powder or shavings are fine)
  • pinch of basil powdered or chopped Rest
  • Spaghetti or any other pasta

Directions

1.Cut the 2 chicken breasts into 4 thinner breasts. Then setup 3 bowls : (right to left) flour, egg, panko breadcrumbs + herbs. Dredge in all three in order . Depending on the thickness, leave flour on the chicken or shake it off if you want it thinner. Fry the chicken in the oil and do in batches if necessary for 15 minutes turning over on medium heat. Ensure to turn chicken half way through and put on paper towel when lightly browned

  1. While the chicken is frying, preheat oven to 350 degrees (170C) or little lower and grab a pot to make the the sauce. Put the olive oil in and then when hot chopped onions. Cook until translucent.
  2. Mince the garlic and then put it in after the onions are done. Cook for a minute or two on medium.
  3. Throw the passata and tomato paste into the pot, stir and simmer for a couple minutes then add in herbs
  4. Place the chicken on a oven pan or casserole dish that is lightly oiled with spray or butter. Then you need to do the layering. Top the chicken wit plenty of tomato sauce, then top each with the swiss/mosserella + parmesan and then top lightly with more tomato sauce and more parmesan after. Place in oven for 15 minutes

  5. Boil the spaghetti in water for 8-10 minutes and use remaining tomato sauce for the sauce. Otherwise add more tomato sauce to your liking.
  6. 2/3rds the way through baking, sprinkle basil on chicken in the oven.
  7. Serve chicken with pasta and allow guests to add more parmesan :)

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