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chicken parmigiana recipe

Written on Friday, October 14, 2016 | 10:53:00 PM

Serves : servings 

Ingredients : 
- 4 skinless, boneless chicken breasts
- 75g Parmesan cheese, grated
- 75g breadcrumbs
- 1 tsp dried oregano
- a few basil leaves, finely chopped
- 100g plain flour
- 2 eggs
- sea salt and freshly ground black pepper

- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 100ml red wine
- 1 tsp dried oregano
- 400g can of tomatoes
- pinch of sugar (optional)

- garlic clove
- 2 balls of mozzarella, sliced
- handful of basil leaves, to serve

Preparation Method :
1) To make the sauce, heat the oil in a saucepan and add the onion. Fry it gently until it’s soft and translucent, then add the garlic. Cook for a further couple of minutes, then add the red wine. Allow it to bubble fiercely until reduced by half, then add the oregano and tomatoes and season with salt and pepper. Cover the pan and simmer the sauce for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well-reduced sauce; you don’t want anything too wet for this dish as it will make the chicken soggy.

2) Preheat the oven to 200°C/Fan 180°C/Gas 6. Butterfly the chicken, then put the breasts between 2 sheets of cling film and flatten them slightly with a rolling pin. Season the chicken with salt and pepper. Mix the Parmesan with the breadcrumbs, oregano and basil. Put half the flour on one plate and season it with salt and pepper. Beat one of the eggs in a bowl and spread half the Parmesan mixture on another plate.

3) Dip a chicken breast in the flour, then dust off any excess and dip into the egg. Finally coat it in the breadcrumbs and Parmesan, pressing the mixture firmly on to the chicken. Repeat with the second chicken breast. When you have used up this first lot of coatings, add the rest, on clean plates if necessary, and coat the remaining chicken breasts. Arrange the chicken breasts on a baking tray and drizzle them with a little oil, then bake them in the oven for 12-15 minutes until just cooked through. Remove the chicken but leave the oven on.

4) To assemble, take a large, shallow oven dish that will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the sauce over the base of the dish, then place the chicken on top. Arrange the mozzarella over the chicken so it is almost completely covered. Bake in the oven for 15-20 minutes until everything is piping hot and the mozzarella is melted and browned. Garnish with a few basil leaves before serving.


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