Chicken Parmigiana

Chicken Parmigiana

Serves 4
Time required: 1 hour

INGREDIENTS

2 tbsp Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
2 garlic cloves, crushed
400g tin chopped tomatoes
4 Sutton Hoo British Free Range Chicken Breast Fillets
50g panko breadcrumbs
1 Nature's Best Egg, beaten
25g butter
pinch dried chilli flakes
100g mozzarella, cut into 5mm/¼in-thick slices
handful fresh basil or oregano leaves
salt

METHOD

  1. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.
  2. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.
  3. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.
  4. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.
  5. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes.
  6. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.

Recipe and image credit: BBC Food

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