Chicken Parmesan (Parmigiana)
Breaded chicken breast pieces smothered in a pasta sauce with melted bubbling cheese on top. All using some shortcuts. A definite hit with kids!
Ingredients
- 2 chicken breasts Sliced in half lengthwise and seasoned with salt and pepper
- 1 350g jar pasta sauce I've used Alce Nero's Verdure sauce.
- Shredded parmesan and mozzarella cheese
- Handful torn basil leaves
For the chicken breading:
- 1 egg beaten Use a shallow bowl
- 1/2 cup breadcrumbs Place in a separate shallow bowl
Instructions
- Pre-heat oven at 200C.
- Dip the chicken breast piece by piece in the egg. Shaking off excess. Then dip into breadcrumbs. Pat breadcrumbs firmly onto the pieces. Shallow fry for only about 2-3 mins per side. Once all done, remove and set aside. Let drain on paper towel.
- In an oven proof dish, spread some pasta sauce on the base of the dish. Place chicken pieces on top and top with remaining sauce. Add cheese followed by basil (or herbs of your choice) on top of each piece.
- Pop into pre-heated oven and bake for 10-15mins or until cheese has melted and is golden and chicken is cooked through. Done!
Notes
Top Tips:
- Be sure chicken breast pieces are not too thick. I usually halve them.
- You could use marinara pasta sauces as a good option too.
- You could serve this with a pasta salad, rice, mashed potatoes, a green salad etc.
- Be sure to press on the breadcrumbs onto the chicken breast when breading.