Chicken Parmigiana
Now don’t be put off by the lengthy name of this dish. Just call it chicken parm and no one will judge you for it. This recipe is one of my personal favourites, I love to share the favourites of my kids or my husband but this one is mine. This is usually a treat in our household as the kids know it’s a good day if we have it. Don’t get me wrong, they enjoy it too, but for me it’s just so tasty and simple and it makes me look like I’ve made more of an effort that I really have. Even the kids look at me and say ‘mum are you in a good mood today? Did we win the lottery or something?’ because they know that Chicken Parmigiana night means it’s a special occasion.
Although this doesn’t seem the most healthy, most of the options can be swapped out for the low fat and low sodium alternatives, this is why we only ever have this once in a while because I like to use the full fat stuff, but it can be amended to suit you.
You’ll Need:
2 large chicken breasts halved through the middle
2 eggs, beaten
75g breadcrumbs
75g parmesan
1tbsp olive oil 2 garlic cloves, crushed
1tsp of caster sugar
1tsp of oregano
350ml Passata
60g torn mozzarella
Step one:
Flatten chicken breast until it’s the thickness of a £1 coin. In a separate bowl, mix together half of the parmesan cheese and all of the breadcrumbs and set beside the beaten eggs.
Step two:
Individually dip the chicken breast pieces into the beaten eggs, then into the breadcrumb and parmesan mixture until fully coated. You can set the pieces aside in the fridge for now whilst you make the tomato sauce.
Step three:
Heat oil to cook the crushed garlic and after a couple of minutes add the passata, sugar, oregano. Stir the mixture and simmer in the pan for 5-10 minutes.
Step four:
Heat the grill to a high temperature and cook the chicken for 5 minutes on each side. Now to assemble the dish. In a shallow oven proof dish or a shallow casserole dish, pour in the tomato sauce mixture and place the chicken breasts on top. Tear and sprinkle over the mozzarella and the remaining parmesan and return to the oven to grill for a further 5 minutes or until the cheese has melted and has began to bubble.
That’s it, you’re done. Each step of this is relatively simple, the breading of the chicken can get a little fiddly and messy but trust me when I say that it’s worth it. You can serve this dish pretty much with anything. For a heartier dinner, I usually serve ours with some plain pasta, as the tomato sauce in this is enough but if we are having a lighter dinner, then a small salad or even a few vegetables goes well with this recipe. Sautee potatoes and wedges also go amazingly well with this dish. It’s completely up to you and your tastes. I just hope this becomes a staple in your homes like it has in mine.
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