Chicken Parmigiana Recipe
- Difficulty level:
Whether you’re looking for a change to your usual Sunday lunch or you’ve got guests coming, why not try this classic and colourful Italian chicken recipe?
Ingredients (serves 4 people)
- 4 chicken breasts
- A slice of bread or breadcrumbs (preferably bread that’s a couple of days old)
- 80g grated parmesan cheese
- Fresh thyme, basil and oregano
- 250g cherry tomatoes, halved
- 1 tin or jar of chopped tomatoes or passata
- 125g ball of mozzarella, sliced
- 1 egg
- 100g plain flour
- Vegetable oil
- Salt and pepper
Put the slice of bread in a blender and whizz for a few seconds to make breadcrumbs. (Or you can buy breadcrumbs ready-made if you prefer.)
Add the parmesan cheese and some thyme, and season the mixture with salt and pepper.
Whisk the egg in a large bowl.
Roll the chicken breasts in the flour, then in the egg and finally in the breadcrumbs.
Heat a little vegetable oil in a pan and shallow fry the coated chicken breasts until golden.
Preheat the oven to 200 ̊C (gas mark 6).
Grease a baking dish with a little oil. Put in a layer of passata and halved cherry tomatoes (keeping some of the passata and tomato halves back).
Place the chicken breasts on top of the tomatoes, tear some of the fresh herbs and scatter over the chicken.
Put the final tomato layer over the chicken and then top with the sliced mozzarella and season with fresh herbs.
Bake in the oven for 30 to 35 minutes.
Serve this quick and easy classic with a side of new potatoes roasted with rosemary sprigs, pasta or rice and a leafy salad.
TIP: It can be messy to spoon out (with all that delicious mozzarella gooiness) when served in one big pot, so if you have guests you might find it more tidy to cook this in individual ovenproof dishes.