Chicken Parmigiana

chicken parmigiana

 

Parmesan coated chicken breasts are baked in a tomato and basil sauce covered with mozzarella. They are served with tagliatelle tossed in chopped parsley and garlic butter and sautéed courgettes/zucchini.

 

Chicken Parmigiana
Prepares: 4 servings
 
  • Preparation time 45 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the parmigiana
  • For the tomato sauce
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400g tin chopped/diced Italian tomatoes
  • 1 tbsp tomato purée/paste
  • 2 tbsp fresh basil, shredded
  • salt and freshly ground black pepper

  • For the chicken
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 28g (1 oz) flour (3 tbsp)
  • 1 egg, beaten
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 4 boneless chicken breasts, skinned
  • 8 thin slices mozzarella cheese
  • salt and freshly ground black pepper

  • fresh basil sprigs to garnish

  • For the tagliatelle
  • 8 tagliatelle nests
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 1 garlic clove, crushed
  • 2–3 tbsp fresh flat-leaf/Italian parsley, chopped


  • To serve
  • 2 courgettes/zucchini cut into 1.25cm (½ inch) slices
  • 1 tbsp olive oil


  • You will also need an ovenproof dish large enough to take the four chicken breasts in a single layer


  1. Method
  2. Preheat the oven to 200C/400°F/gas mark 6

  3. For the parmigiana
  4. Put the olive oil and garlic into a pan over a medium-low heat and, as soon as the oil starts to sizzle, stir in the tomatoes and tomato purée. Simmer gently for 10 minutes to thicken the sauce a little. Remove from the heat and add the shredded basil leaves. Season.

  5. Meanwhile, measure the flour into a plastic bag and season. Then add half the grated Parmesan and shake to mix. Spread out onto a large plate.

  6. Tip the egg into a shallow dish.

  7. Dip the chicken pieces in the egg, shaking off any excess egg while lifting them from the dish. Then coat with the flour and cheese mixture.

  8. Melt the butter in a large frying pan/skillet and add the chicken pieces to the pan. Cook over a medium heat for 3 minutes on each side until they are lightly golden in colour. Transfer to the ovenproof dish and pour the tomato sauce around the chicken.

  9. Lay two slices of mozzarella on top of each chicken breast then sprinkle over the remaining Parmesan.

  10. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and cook for a further 10 minutes until the cheese is lightly browned.


  11. For the tagliatelle
  12. Bring a large pan of salted water to the boil. Add the tagliatelle and cook for the length of time directed on the packet.

  13. While it is cooking mix the butter with the garlic and chopped parsley.

  14. Drain the tagliatelle, return to the pan with the parsley butter and toss together.


  15. For the courgettes/zucchini
  16. Heat the olive oil in a large frying pan/skillet over a medium heat. Add the the courgettes /zucchini and toss in the oil. Sauté for 3–5 minutes turning frequently until cooked through and beginning to colour.


  17. To serve
  18. Lift the chicken breasts from the pan onto four serving plates and spoon the tomato sauce around. Garnish the chicken with the basil sprigs.

  19. Serve with the tagliatelle and courgettes/zucchini.

Updated: April 15, 2018