Chicken Parmigiana with Marinara Sauce
There are loads of recipes for chicken parmigiana on the internet, so we decided to add just one more! This is a delicious dish. Some recipes recommend serving with pasta but we think that it is best served as it is, or, just with some crusty bread. Half a chicken breast may not sound like much but when served with the sauce etc., it is plenty! When halving the chicken breast remember to just cut it lengthways straight down the middle. Don’t try to cut it into two through the side, it won’t work.
Chicken Parmigiana with Marinara Sauce
Servings: 2 people
Calories: 1141kcal
Ingredients
For the chicken
- 1 large Chicken Breast this won't work with thighs!
- 1 Egg beaten
- 50 g Flour any … plain or self raising doesn't matter
- 40 g Breadcrumbs
- 50 g Parmesan Cheese finely grated
- 50 ml Sunflower Oil don't use virgin it is too strong
For the marinara sauce
- 1 tbsp Olive Oil old slag, keep the extra virgin for salads etc.
- 2 cloves Garlic grated
- 1 small Red Onion finely chopped
- ½ tbsp Tomato Purée
- 400 g Cherry Tomatoes tinned
- ½ tsp Oregano dried
- ½ tbsp Chilli Flakes
- 1 ball Mozzarella Cheese
- 25 g Parmesan Cheese finely grated
Instructions
- Preheat the oven to gas mark 4, 180°C. Cut the chicken breast in half lengthways straight down the middle. Place each half between a sheet of clingfilm large enough to allow plenty of room for the chicken to expand. Hammer each one with a cook's mallet or a rolling pin until it is around 5mm thick. Don't be too rough or it will tear.
- Using three bowls or plates, put the flour in one and season well with sea salt and black pepper, put the beaten egg into another and the mix the parmesan cheese and breadcrumbs in the last one. Coat each piece of chicken breast in flour, then dip in the egg and then the parmesan and breadcrumb mix. Go back to the egg and dip again then back into the parmesan and breadcrumbs once more. That will ensure an even coating.
- Put the oil into a hot frying pan and, when hot, add the chicken. Cook until it is golden on both sides (roughly 5 minutes per side), then remove and set aside whilst you concentrate on the sauce.
- Whilst the chicken is cooking put the olive oil into a saucepan. Add the onion and cook until the it has softened (about one side of cooking the chicken!). Add the garlic and fry for a minute or so, then add the tomato purée, stir well before adding the tinned tomatoes. Season with sea salt and black pepper and then add the half teaspoon of dried oregano and half tablespoon of chilli flakes. Simmer for 10 minutes stirring frequently.
- Pour half the sauce into a shallow oven proof dish and carefully place the chicken on top. Cover with the remaining sauce and then tear over the mozzarella cheese and finally, sprinkle over the parmesan.
- Cook for 15 minutes until the cheese has melted, then whack the heat up to its highest setting and cook for a further 5 minutes which will give the cheese a nice browning. Serve as it is or with some crusty bread. Enjoy!
Nutrition
Calories: 1141kcal | Carbohydrates: 53g | Protein: 71g | Fat: 72g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 1677mg | Potassium: 1219mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2735IU | Vitamin C: 53mg | Calcium: 1117mg | Iron: 6mg