Hey everyone, I hope you are having an incredible day today. 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’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Parmigiana is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken Parmigiana is something that I’ve loved my whole life.
Buy now from our gourmet selection the best Parmigiano Reggiano PDO directly from Italy. Choose the quality, Italy has never been so close. Set aside on a plate in the fridge while you make the sauce. Lay the slices of mozzarella on top of the chicken escalopes.
To get started with this particular recipe, we must first prepare a few components. You can have chicken parmigiana using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Parmigiana:
- Make ready 2 chicken breasts,
- Get 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,
- Prepare 1 tsp dried oregano,
- Take Around 8g finely grated parmesan or hard Italian cheese,
- Get Pinch table salt for cooking water
- Take 2 cloves garlic, crushed,
- Prepare Fresh basil leaves to garnish
- Prepare Salt and pepper to season,
- Prepare 1 medium beaten egg,
Dip chicken into egg, then into the bread crumbs. Chicken Parmigiana (Pollo alla parmigiana in Italian) is also known in Australia as a Parm, Parma, or Parmi. Before chicken parmesan was eggplant parmesan, where eggplant slices are breaded and fried and layered with sauce and parmesan cheese. Dip the chicken in the egg, and then in the breadcrumbs, turning to coat.
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!
Before chicken parmesan was eggplant parmesan, where eggplant slices are breaded and fried and layered with sauce and parmesan cheese. Dip the chicken in the egg, and then in the breadcrumbs, turning to coat. Add the chicken, grilled-side down to the warm passata. Dip chicken breasts into beaten egg, then into breadcrumb mixture to coat. In a large frying pan, heat oil over medium high heat.
So that’s going to wrap it up with this special food chicken parmigiana recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
