Parmigiana Chicken |

Posted on

17 September 2012



Parmigiana Chicken


For the tomato sauce: 1oz. olive oil
1 small onion, finely diced
2 cloves of garlic, minced
28 oz. diced tomatoes
1/2 tsp. dried Italian herb mix
¼ tsp. sugar
Salt and pepper to taste
For the chicken: 16oz. Pasta
4 chicken breasts or thighs
salt and pepper for seasoning
1.5 oz. flour
1 egg, beaten
6oz. breadcrumbs
3oz. mozzarella cheese grated
1 oz. parmesan cheese, grated
1 oz. fresh basil leaves, shredded


  • For the sauce: in a large pan heat the olive oil and sauté the onions until translucent, add the garlic and cook until fragrant
  • Add the remaining ingredients and simmer until the sauce has thickened, season to taste and set aside, keep it warm
  • For the chicken: Prepare two plates, one for the flour and one for the breadcrumbs, also prepare the egg
  • Season the chicken well with salt and pepper
  • Lightly dredge them in flour, then dip them in the egg and finally coat both sides in the breadcrumbs
  • Preheat the oven to 200°C and boil the pasta according to the instructions on the box
  • Heat the oil on a skillet and pan fry each piece of chicken until both sides are golden brown
  • Transfer the chicken onto a wire rack and top with both the cheeses
  • Broil under the heat source until the cheese is Melted and spotted with brown
  • Meanwhile drain the pasta, stir the basil into the pasta sauce
  • Transfer the pasta and chicken onto plates, spoon the sauce on top and serve hot.
Cooks Note

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