Chicken Parmigiana

Chicken Parmigiana is variation of the classic Veal Parmigiana and is, like all such things, deceptively simple, being no more than fried chicken breasts baked with tomato sauce and cheese. It makes an excellent brunch, or an evening meal combined with a nice fresh salad. Or even for breakfast, but I have never tried it that way.



½ cup olive oil.

1 boneless chicken breast, sliced in 2 lengthways.

3 cloves garlic, peeled and sliced.

1 400g can crushed tomatoes.

¼ cup tomato paste.

Salt and pepper to taste.

1 ½ cups mozzarella cheese, grated.

½ cup Parmesan cheese, finely grated.

1 cup basil leaves, chopped.



Add the oil to the pan over a hot flame and sauté the chicken until browned both sides. Remove and reserve. Add the garlic to the pan and fry until beginning to turn golden. Add the tomato, tomato paste, and the salt and pepper to taste. Bring to the boil, reduce the heat and simmer for 10 minutes or so to thicken. Remove from the heat and reserve.



Preheat the oven to 180°C. Smear half of the sauce on the base of an ovenproof dish and top with half the cheeses, then sprinkle with ¾ of the basil. Place the meat on top, add the rest of the sauce and sprinkle with the rest of the cheeses. Place in the oven and bake for 20-25 minutes or until golden brown. Garnish with the rest of the basil, allow to cool a little and serve warm.


Serve with: A crisp green salad.


Serves: 2.

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