Chicken Parmigiana

Updated at: Thu, 17 Aug 2023 08:49:41 GMT

Step 1

Preheat oven to 190°C (375°F), fan 170°C (340°F), gas mark 5.

Step 2

Cut the chicken breast lengthways. Place each long half between two sheets of cling film, then bash the chicken with a rolling pin or suitable mallet until it’s about 5mm (¼in) thick.

Step 3

Repeat for each piece of chicken and set aside.

Step 4

Put the passata, tinned chopped tomatoes, oregano, tomato purée, water and chilli flakes in a large baking dish and season with salt and pepper. Add the crushed garlic, mix well and set aside. Beat the egg in a shallow dish.

Step 5

Add the bread to a food processor and blitz into fine crumbs. Place the crumbs in a shallow dish and add the grated Parmesan.

Step 6

Remove the cling film from the chicken. Drop a piece of chicken in the beaten egg, then into the breadcrumbs, ensuring it is evenly coated. Set aside and repeat the process with each piece of chicken, saving the remaining breadcrumbs.

Step 7

Spray a large frying pan with cooking spray and place over a medium heat. Fry each piece of chicken for 3 minutes on each side, or until golden. Spray each piece with more cooking spray before turning (You don’t need the chicken to be fully cooked – it will finish cooking in the oven.)

Step 8

Place each piece of chicken in the baking dish with the tomato sauce. Add the remaining breadcrumbs/Parmesan mix evenly to the top of each piece of chicken and bake in the oven for 25 minutes until the cheese has melted. Serve immediately.

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