Ingredients
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2 large Chicken Breastskinless, halved through the middle
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2 Small Eggsbeaten
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75g Breadcrumbs
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75g Parmesangrated
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1 tbsp Olive Oil
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2 cloves Garliccrushed
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half a 690ml jar Passata
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1 tsp Caster Sugar
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1 tsp Oregano
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half a 125g Mozzarella cheesetorn
Directions
I’ve been meaning to cook the classic chicken parmi for a while now. We were short of time this weekend so I went for the quick version of the recipe, I have to admit it was a bit dry – I think it was a mistake to grill them. I will be trying it again with the traditional recipe, but nevertheless thank you to BBC Good Food for the recipe.
Steps
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1
Done
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Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. |
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2
Done
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Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce. |
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3
Done
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Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins. |
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4
Done
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Heat grill to High and cook the chicken for 5 mins each side, then remove. |
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5
Done
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Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. |
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6
Done
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Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. |
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7
Done
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Serve with vegetables or salad and some pasta or potatoes, if you like. |
