The only time I'd ever eaten Parmesan Chicken before today was in a sub (sandwich) when we were on honeymoon in the States. It therefore leaped out at me when I went flicking through recipe books for inspiration when I was menu planning last week. This version is based on the one in Saving Dinner by Leanne Ely, which is American so often needs adapting. It's a really simple recipe with no measuring or weighing, which I love.
Parmesan Chicken
Ingredients
breadcrumbs
optional : herbs and spices (I used oregano, smoked paprika, garlic granules, salt, pepper)
2 eggs
chicken (I used 6 chicken thighs but you could use chicken fillets or drumsticks too)
olive oil
pack of mozzarella
parmesan
a jar of pasta sauce
Method :
Prepare two dishes - one with 2 lightly beaten eggs, one with breadcrumbs (mixed with herbs and spices of your choice, if desired).
Dip each piece of chicken in egg, then breadcrumbs, and fry in a little olive oil on all sides to brown. Don't turn up the heat too high or the breadcrumb coating will start to burn.
Pour 1/3 of a jar of pasta sauce into the bottom of an ovenproof dish (or a roasting tin, which is what I used). That may look like a lot of sauce in the picture but that's because I asked Sophie to help and she tipped the whole lot out !
When the chicken is nicely browned on all sides (don't worry if it's not cooked all the way through - it's going in the oven next), place it in the dish on top of the pasta sauce and pour the rest of the jar of the sauce on top of the chicken.
Cover with a generous sprinkling of parmesan.
And top with shredded mozzarella.
Bake in the oven for 40 minutes until the chicken is cooked through and the cheeses have melted and gone golden brown.
Serve with pasta, crusty bread and salad.
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Yum these look really tasty!
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