Chicken Parm
Chicken Parm
Your classic chicken parmigiana, made at home instead of the pub! Serve with chips and salad for a real deal meal.
Ingredients
Serves: 4
- 1 (400g) tin crushed tomatoes
- 100g tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 cup plain flour
- salt and pepper, to taste
- 1 egg, lightly beaten
- 1/2 cup breadcrumbs
- 4 boneless skinless chicken breast halves
- 1 tablespoon olive oil
- 1/2 cup mozzarella, grated
- 2 teaspoon grated Parmesan
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Preheat the oven to 200 degrees C and lightly grease a roasting tin.
- In a saucepan, combine tomatoes, tomato paste, basil, oregano and garlic powder. Bring to a simmer and simmer 10 minutes.
- Meanwhile, in a bowl combine flour, salt and pepper. Beat egg in a separate bowl and place breadcrumbs in a third bowl.
- Evenly coat the chicken with flour, then dip in the eggs then breadcrumbs. Heat oil in a frypan and brown the chicken 3 minutes per side. Transfer chicken to the roasting tin.
- Top chicken evenly with the tomato sauce (you may have sauce left over) and sprinkle with mozzarella and Parmesan. Cover tin with foil.
- Bake 20 minutes, then uncover and bake 10 more minutes until cooked through and cheese is bubbly.
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