Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken parmigiana. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken Parmigiana is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chicken Parmigiana is something that I have loved my whole life. They’re nice and they look wonderful.
In the mood for Chicken Parmesan? Our Tomato Basil Sauce will kick it up a notch. Bobby Flay shares his recipe for Chicken Parmigiana.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken parmigiana using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Parmigiana:
- Prepare 2 chicken breasts,
- Prepare 200 g dried spaghetti,
- Get Golden breadcrumbs, around 4 tbsp worth
- Take 40 g 30% reduced fat mature cheddar cheese,
- Take 250 g smooth tomato passata,
- Prepare 1 tbsp tomato pureé,
- Prepare 1 tsp dried basil,
- Take 1 tsp dried oregano,
- Get Around 8g finely grated parmesan or hard Italian cheese,
- Make ready Pinch table salt for cooking water
- Prepare 2 cloves garlic, crushed,
- Get Fresh basil leaves to garnish
- Make ready Salt and pepper to season,
- Take 1 medium beaten egg,
Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more.
Instructions 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!
Pound the chicken thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and. This is an easy chicken dinner the whole family will love! Made with homemade marinara sauce and melted mozzarella cheese. Chicken parmigiana, or chicken parmesan (Italian pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese.
So that’s going to wrap this up with this exceptional food chicken parmigiana recipe. Thanks so much for reading. I’m confident you can make this at home. There’s 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!
