Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken parmigiana. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of. Today I would like to share with you my Chicken Parmigiana Recipe.
Chicken Parmigiana is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Chicken Parmigiana is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken parmigiana using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Parmigiana:
- Make ready 2 chicken breasts,
- Prepare 200 g dried spaghetti,
- Make ready Golden breadcrumbs, around 4 tbsp worth
- Get 40 g 30% reduced fat mature cheddar cheese,
- Take 250 g smooth tomato passata,
- Make ready 1 tbsp tomato pureé,
- Make ready 1 tsp dried basil,
- Take 1 tsp dried oregano,
- Get Around 8g finely grated parmesan or hard Italian cheese,
- Get Pinch table salt for cooking water
- Get 2 cloves garlic, crushed,
- Prepare Fresh basil leaves to garnish
- Prepare Salt and pepper to season,
- Take 1 medium beaten egg,
Made with homemade marinara sauce and melted mozzarella cheese. Serve it over pasta, zucchini noodles. Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good.
Steps to make Chicken Parmigiana:
- Take each chicken breast and trim off any excess fat or gristle. Take a sharp knife and carefully cut longways through the middle of each breast so you have two thinner pieces. Place them on a chopping board and put cling film over them and using a rolling pin or meat tenderiser gently flatten them out a little bit on the thicker end so they appear more even.
- Season each breast with salt and pepper and dip them into the beaten egg mix and then into the breadcrumbs. Ensure that they are evenly covered with no gaps showing.
- Preheat the oven to gas mark 6 or 180 degrees and lay some foil over a baking tray and then place a metal grill rack on top. Put the chicken onto the grill rack. Then put into the oven on a upper middle shelf and start to bake for 25-30 minutes.
- Meanwhile put a medium saucepan onto the hob over a medium heat and add the tomato passata. Add salt and pepper to season, the tomato pureé, crushed garlic and dried herbs. Mix together and leave to simmer on a very low heat with a lid on.
- After the chicken has been in the oven for 15 minutes, bring a large saucepan of salted water to the boil (I usually boil the water in the kettle then add it to the pan to save time). Add the spaghetti and begin cooking according to the packets instructions.
- Keep an eye on the tomato sauce and stir in occasionally, if it looks too thick add a tbsp of the pasta water to it to loosen it up. Once the pasta has finished cooking drain it off in a collender. Season with salt and pepper.
- Remove the chicken from the oven ten minutes before it's cooked. If it's needed, turn each breast piece over on the rack. Spoon over some of the tomato sauce onto the top of each piece of chicken. Cut the cheddar cheese into thin slices and place it over the breaded chicken pieces, evenly. Place it back in the oven for the remaining ten minutes so the cheese melts and the tomato sauce is warm.
- Remove the remaining tomato sauce from the heat. Take the large saucepan, now empty, that the pasta was cooked in and re-add the spaghetti, off the heat. Then ladel in the remainder of the tomato sauce, stir it through the pasta evenly.
- Plate up the spaghetti into shallow bowls. Remove the chicken from the oven, it should be golden brown and the cheese nicely melted now, and place over the top of the pasta, dividing between the two bowls. Grate over a little parmasan and garnish with fresh basil. Enjoy!
Chicken Parmesan is made of components I love, like juicy chicken, savory Parmesan cheese, tangy tomato sauce, and It's with that in mind that I set out to make the best Chicken Parmigiana ever! Is Chicken Parmesan and Chicken Parmigiana the same? Although spelled differently, chicken parmigiana is also known as chicken parmesan. Authentic Italian Chicken Parmigiana recipe requires only a few simple ingredients to make it stand How to make chicken parmigiana. If Chicken Parmigiana is your favorite Italian dish, you may be surprised to learn that it is not Italian at all.
So that’s going to wrap it up with this special food chicken parmigiana recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
