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.
Whisk up your egg in one bowl and mix your grated Parmesan with the breadcrumbs in another.
Whilst your waiting, you can put together the tomato topping. It’s quick and simple, but smells amazing.
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.
Lots of love,