While searching for a chicken parma recipe, I was confronted with so many ways of making this classic! I finally decided on one from the BBC Food site that wasn't too complicated and worked out really well. The crumbed chicken is alternatively layered with a tomato passata sauce and cheese and then baked in the oven - a twist that produces a real, hearty winter dish that encourages everybody to come back for seconds!
Serves 4:
- 600g chicken thigh fillets
- 2 tbs plain flour, seasoned
- 2 eggs, lightly beaten
- 1 cup fresh breadcrumbs
- 2 tbs chopped parsley
- 1 tbs chopped oregano
- ¼ cup olive oil
- 700ml bottle passata
- ½ cup grated Parmesan
- ½ cup grated mozzarella
- 2 tbs plain flour, seasoned
- 2 eggs, lightly beaten
- 1 cup fresh breadcrumbs
- 2 tbs chopped parsley
- 1 tbs chopped oregano
- ¼ cup olive oil
- 700ml bottle passata
- ½ cup grated Parmesan
- ½ cup grated mozzarella
Preheat oven to 180°C. Lightly grease a shallow 6-cup ovenproof dish. Toss chicken in flour, shaking off excess. Dip in egg and coat in combined breadcrumbs and herbs. Heat oil in a large frying pan on medium. Cook chicken in batches for 1-2 minutes each side, until browned. Cover base of prepared dish with 3/4 cup (180ml) of passata. Top with half of chicken, 1 cup (250ml) of passata and half of parmesan. Top with remaining chicken, passata, parmesan and mozzarella. Season to taste and bake for 30 minutes, until bubbling and cheese is golden.
Chicken Parmagiana with Toasted Ciabatta and Fresh Salad
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