Here's a delightful recipe for Chicken Parmesan that promises a burst of Italian flavours with every bite. Tender Irish chicken breasts are coated with a crispy breadcrumb and parmesan crust, then smothered in a savoury tomato sauce and gooey mozzarella cheese. It's a comforting dish that's perfect for any day of the week. This recipe serves four people.
Ingredients
- 2 large chicken breasts
- 2 beaten eggs
- 75g of breadcrumbs
- 75g fresh grated parmesan
- 1 tbsp of olive oil
- 2 diced garlic cloves
- Half a 690ml jar of passata
- 1 tsp of sugar
- 1 tsp of dried oregano
- Half a 125g ball of mozzarella
Steps
- Split the chicken breasts into two. Place them in between sheets of cling firm and use a rolling pin or meat hammer to beat down to create flat pieces, about 2-3cm thick.
- Mix the breadcrumbs in with half of the grated parmesan in a bowl. Dip the chicken breasts into the beaten egg mixture, then into the breadcrumbs mixture. Cover and set aside in the fridge.
- Fry the garlic in the olive oil on high for about 1 minute. Add the passata, oregano and sugar. Season to taste and simmer for about 10 minutes.
- Fry the chicken in a separate pan on high, about 6 minutes per side and remove. Put the tomato sauce into an oven proof dish and add in the chicken, pushing it down to cover with the sauce.
- Tear up the mozzarella and sprinkle over the dish. Grate over the rest of the parmesan and grill in the oven until the cheese has melted. Serve with a fresh salad.
