Chicken parmigiana

I’ve mentioned previously that easy recipes are key for mealtimes these days.  I broke routine and made chicken parmigiana, which although epic, was well worth the effort.  The recipe is similar to aubergine parmigiana, but I swapped the aubergine for chicken .  I served the dish with baked orzo . The sauce tasted even better the next day which I served with grilled lamb steaks.

Ingredients: (serves 2)

A) Sauce

  • 1 tbsp olive oil
  • 1 yellow onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • a handful of chopped basil
  • 400g canned tomato
  • 1/2 cup water
  • 3 – 4 tbsp freshly grated parmesan
  • 1 packet of mozzarella cheese, torn/shredded

B) Chicken

  • 2 chicken breasts
  • 2 tbsp  plain flour, seasoned with salt and pepper
  • 1 egg, beaten
  • 3 tbsp freshly grated parmesan cheese, mixed with 1 tsp chopped thyme
  • 3 tbsp olive oil for frying


  1. Pre-heat the oven at 200 degrees
  2. To make the sauce, heat oil in an oven/stove-proof dish
  3. Fry the onions for 2 minutes until fragrant, followed by the garlic for 30 seconds
  4. Pour in the canned tomatoes and water
  5. Leave to cook for 15 minutes over low heat
  6. Coat each chicken breast with the seasoned flour, then dip into the beaten egg, and coat in the parmesan-thyme mix
  7. Heat oil in a wok and fry each chicken breast for 3 to 4 minutes on each side 
  8. Place the chicken breasts in the tomato sauce and scatter with chopped basil
  9. Season the sauce with salt and pepper
  10. Scatter grated parmesan over the chicken and the sauce
  11. Scatter torn mozzarella cheese on top of the chicken
  12. Place in the oven and cook for 15 minutes



One thought on “Chicken parmigiana

  1. Pingback: Baked chicken and aubergine parmigiana | Chronicles of a cookbookworm

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