Italian Chicken Parmigiana Recipe

The Chicken Parmigiana is an Italian/American dish, also known as the Chicken Parmesan in any place other than Teesside. (I’ll let you decide which version is better!)

This Chicken Parmigiana recipe is incredibly simple and absolutely scrumptious. In fact, Dan said it was restaurant quality. To be fair, the poor bloke has to say that otherwise he starves.

Almost like a Margherita Pizza with a juicy chicken base, it’s a classic that still manages to impress. It’s a good one for surprising your Mum with, and even better for sharing with your mates.

So, to knock up this little wonder for two to three people you’ll need the following ingredients:

  •  Two chicken breasts
  • 50g grated parmesan
  • 50g golden breadcrumbs
  • 1 egg
  • 400g chopped tomatoes
  • 3 garlic cloves, roughly chopped
  • 1 tbsp olive oil
  • 2tsp dried oregano
  • Ball of mozzarella

Preheat your oven to around 170 degrees and let’s get cracking…


To begin, slice your chicken breasts sideways so that they lie flat on your chopping board. Now, remember the last time your partner proper pissed you off, and take a mallet to the chicken. Flatten it until it’s approximately the thickness of a pound coin.


You can have it thicker if you prefer, but it’ll need more time in the oven.

Whisk up your egg in one bowl and mix your grated Parmesan with the breadcrumbs in another.


Coat the chicken once in the egg and then in the breadcrumb mix. Once fully coated lie on a baking tray or an oven proof dish. Bang both chicken breasts into the oven for about 7 minutes each side.

Whilst your waiting, you can put together the tomato topping. It’s quick and simple, but smells amazing.


Firstly, heat up your oil in a pan for around a minute and then add your roughly chopped garlic cloves.


After another little minute, add in your chopped tomatoes and oregano. I also added a good sprinkling of salt and pepper, then left to heat through for a couple more minutes.


As soon as the sauce is prepped, remove it from the heat until your chicken is ready! Remember, if you left your chicken slightly thicker, it’s going to need those extra minutes in the oven.


Once the chicken is almost cooked and looking crispy and golden, pour over your tomato topping. Once poured, rip of the mozzarella ball into chunks and spread evenly over the tomato sauce and chicken.


Pop the dish into the oven once more for around five more minutes, or until the cheese is melted. Et voila! Italian Chicken Parmigiana. Easy peasy, no?


You can serve it up like I did or even leave it in the middle of your table for everyone to just dig in. I plated ours up with a good serving of peppery rocket and crisp garlic bread.


This recipe has secured itself up there with some of my favourite homemade dishes. And what’s better is that it’s made with ingredients I will more than likely have in the cupboard!


I’d love to know if you gave my Italian Chicken Parmigiana recipe a go, drop me a tweet @ProperScrummy

Lots of love, 

LB x

 

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