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Easy chicken parmigiana
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Quick and cozy chicken dish for instant comfort.
Ingredients:
  • 80ml olive oil
  • 140g breadcrumbs
  • 62.50 ml finely chopped flat-leaf parsley
  • 40g parmesan
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 22.20 gm tomato paste
  • 1 tsp whole fennel seeds
  • 1 small red chilli, roughly chopped
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 6.10 gm Worcestershire sauce
  • Pinch of caster sugar
  • 4 x 170g chicken breast fillets
  • 4 bocconcini, sliced
  • Steamed broccolini, to serve
Instructions:
  • Preheat your oven to 200°C for optimal cooking temperature.
  • Heat 2 tablespoons of oil in a saucepan over medium heat. Cook breadcrumbs, stirring occasionally, until golden brown for about 3-4 minutes. Let them cool slightly, then season with salt and pepper. Mix in 2 tablespoons each of chopped parsley and grated Parmesan. Remove from the pan and set aside.
  • Heat 1 tablespoon oil in the pan over medium-high heat. Sauté onion and garlic until soft, about 2-3 minutes. Stir in tomato paste, fennel, and chili, cooking until fragrant, about 1 minute. Add tomato, Worcestershire, sugar, and 1/4 cup (60ml) water. Simmer, stirring occasionally, until thickened, about 8-10 minutes.
  • In an ovenproof frypan over medium-high heat, heat the remaining 1 tablespoon of oil. Season chicken and cook for 5 minutes, then flip and cook for another 2 minutes until golden. Transfer to the oven and bake for 5 minutes. Spoon sauce over the chicken and sprinkle with bocconcini and the rest of the parmesan. Cook for another 2-3 minutes until the chicken is cooked through and the cheese is melted.
  • Slice the chicken, then elegantly arrange it on plates. Sprinkle with savory parmesan crumbs and the rest of the fresh parsley. Serve alongside tender broccolini for a delicious presentation.

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