Italian recipes
Chicken parmesan
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30 min
Serves 5
Italian
Ingredients
- 4 chicken breasts, skinned and boned 4 chicken breasts, skinned and boned
- 1 egg, lightly beaten 1 egg, lightly beaten
- 1/2 cup breadcrumbs 120 ml breadcrumbs
- 1 tsp dried oregano or fresh 4.9 ml dried oregano or fresh
- 1 tsp thyme (dried or fresh) 4.9 ml thyme (dried or fresh)
- 1 tsp basil (dried) 4.9 ml basil (dried)
- 1 tsp rosemary (dried or fresh) 4.9 ml rosemary (dried or fresh)
- For the tomato sauce For the tomato sauce
- 1 1/2 cup fresh or canned tomatoes (chopped up) 360 ml fresh or canned tomatoes (chopped up)
- 2 tbsp olive oil 30 ml olive oil
- 1/2 tsp dried basil 2.5 ml dried basil
- 1/2 tsp dried thyme 2.5 ml dried thyme
- 1/2 tsp dried oregano 2.5 ml dried oregano
- Salt and pepper to taste Salt and pepper to taste
- 2 tbsp butter 30 ml butter
- 1/2 cup mozzarella cheese (shredded) 120 ml mozzarella cheese (shredded)
- 2 tbsp Parmesan cheese (grated) 30 ml Parmesan cheese (grated)
- 1/4 cup chopped fresh parsley 60 ml chopped fresh parsley
Method
Place chicken between two sheets of plastic wrap and flatten to
about 1/4-inch thickness, using a meat mallet or rolling pin.
If using fresh herbs (oregano, thyme and rosemary), chop them up finely.
In a mixing bowl, combine the breadcrumbs with the oregano, thyme and rosemary.
Dip the chicken in the egg, and then dredge in the breadcrumbs and herbs mixture.
To make the tomato sauce, cook the tomatoes in the olive oil with the herbs, salt and black pepper for 15 - 20 minutes, until the sauce is thick enough. (Bring the sauce initially to a boil, then reduce heat and simmer)
In a large skillet, over medium to high heat, add the butter and cook the chicken in it until browned on both sides. Pour the tomato sauce over the chicken and bring to a boil. Cover, reduce heat and simmer for 10 minutes.
Sprinkle with the cheeses and parsley, cover and simmer for 5 more minutes, until the cheeses melt.
If using fresh herbs (oregano, thyme and rosemary), chop them up finely.
In a mixing bowl, combine the breadcrumbs with the oregano, thyme and rosemary.
Dip the chicken in the egg, and then dredge in the breadcrumbs and herbs mixture.
To make the tomato sauce, cook the tomatoes in the olive oil with the herbs, salt and black pepper for 15 - 20 minutes, until the sauce is thick enough. (Bring the sauce initially to a boil, then reduce heat and simmer)
In a large skillet, over medium to high heat, add the butter and cook the chicken in it until browned on both sides. Pour the tomato sauce over the chicken and bring to a boil. Cover, reduce heat and simmer for 10 minutes.
Sprinkle with the cheeses and parsley, cover and simmer for 5 more minutes, until the cheeses melt.
Cook's notes
Serve with fettuine and butter, topped with parmesan cheese
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