I've made Parmesan Chicken before using chicken thighs but decided to recreate it using chicken breast, as it would be quicker to cook and easier to eat for the kids. If you make too much, you can freeze the chicken before cooking it then use it as a quick meal when you're in a rush.
Parmesan Chicken Breast
4 chicken breasts
100g dried breadcrumbs
garlic salt, black pepper, oregano, smoked paprika
1 clove garlic
1 large onion
drizzle of olive oil
1 tin chopped tomatoes
2tbsp tomato concentrate
Chop the chicken breast into strips.
Break the eggs into a bowl and whisk them.
In a separate bowl, mix the breadcrumbs, parmesan, salt/pepper and herbs/spices.
Take each piece of chicken, dip it in egg, roll it in the breadcrumbs and place on a baking tray. Put in the oven at 180° for half an hour until the chicken is cooked through and the coating is crispy.
Finely chop the onion and garlic. Heat the olive oil in a frying pan and gently fry the onion and garlic until translucent and soft (but not browned).
Add the tinned tomato and the tomato puree, along with a sprinkle of oregano, and simmer gently for 10 minutes until it's thickened. Add a little water if it becomes too thick. Meanwhile, cook the spaghetti in a separate pot.
When the chicken is nice and golden and crispy, serve on a bed of spaghetti.
Drizzle with tomato sauce and serve immediately.
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