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Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
Marinara Sauce:
  • 1 Onion, diced
  • 4 Cloves of garlic, chopped
  • 600 ml Tomato passata
  • 2 tsps Oregano
Parmigiana:
  • 2 Chicken breasts
  • 80 g Plain flour
  • 2 Eggs, beaten
  • 60 g Breadcrumbs
  • 120 g Parmesan, grated
  • ½ Bunch of basil
  • 80 g Grated mozzarella
Chicken Parmigiana
Chicken Parmigiana Chicken Parmigiana
  1. Preheat the oven to 200℃ 
  2. Start by making the marinara sauce, fry the diced onion for a few minutes until it starts to soften.
  3. Add in the garlic then cook for a further minute, before pouring in the tomato passata and adding the oregano.
  4. Bring it to a simmer and cook for ten minutes.
  5. Meanwhile, slice the chicken breasts in half lengthways.
  6. Get together three bowls, one of flour, one of the eggs and one with the breadcrumbs mixed with half of the parmesan.
  7. Coat the chicken in the flour, eggs and then breadcrumbs.
  8. Fry the chicken in a good amount of oil over a medium to high heat until it's crispy and golden on both sides. Pop it onto kitchen paper to get rid of any excess oil.
  9. Pour two thirds of the marinara sauce into a large roasting dish. Place the chicken on top, then spoon over the remaining sauce over each one.
  10. Sprinkle the grated mozzarella over each one, followed by a scattering of torn basil leaves. Then add the remaining grated parmesan over the top.
  11. Bake it for 20 minutes then it's ready to dish up.
  12. Enjoy!!
Chicken Parmigiana
Chicken Parmigiana Chicken Parmigiana
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
favorite
print
like
Ingredients
Marinara Sauce:
  • 1 Onion, diced
  • 4 Cloves of garlic, chopped
  • 600 ml Tomato passata
  • 2 tsps Oregano
Parmigiana:
  • 2 Chicken breasts
  • 80 g Plain flour
  • 2 Eggs, beaten
  • 60 g Breadcrumbs
  • 120 g Parmesan, grated
  • ½ Bunch of basil
  • 80 g Grated mozzarella
  1. Preheat the oven to 200℃ 
  2. Start by making the marinara sauce, fry the diced onion for a few minutes until it starts to soften.
  3. Add in the garlic then cook for a further minute, before pouring in the tomato passata and adding the oregano.
  4. Bring it to a simmer and cook for ten minutes.
  5. Meanwhile, slice the chicken breasts in half lengthways.
  6. Get together three bowls, one of flour, one of the eggs and one with the breadcrumbs mixed with half of the parmesan.
  7. Coat the chicken in the flour, eggs and then breadcrumbs.
  8. Fry the chicken in a good amount of oil over a medium to high heat until it's crispy and golden on both sides. Pop it onto kitchen paper to get rid of any excess oil.
  9. Pour two thirds of the marinara sauce into a large roasting dish. Place the chicken on top, then spoon over the remaining sauce over each one.
  10. Sprinkle the grated mozzarella over each one, followed by a scattering of torn basil leaves. Then add the remaining grated parmesan over the top.
  11. Bake it for 20 minutes then it's ready to dish up.
  12. Enjoy!!