Chicken Parmesan is one of those dishes once you try it, you will just never tire of.

Tender Chicken breast, coated in breadcrumbs, rich tomato sauce and topped with cheese and baked till melted. What’s not to like?

It’s pretty easy to make and it is an extremely versatile dish. This is one that can be served in a variety of different ways; with pasta, chips, mash or salad.

A seriously tasty dish, and that’s a fact.

Ingredients:

Passata
2 large chicken breasts, sliced in half so you have 4 thinner breasts fillets.
120g of whole wheat bread, lightly toasted and blitzed in a food processor
60g of parmesan
90g of mozzarella
1 tsp oregano
Salt and black pepper
2 eggs beaten
fresh basil, chopped
Olive oil

Method:

Preheat oven to 230c.

Spread the passata on the bottom of a large oven proof rectangle dish.

Add the beaten eggs to a bowl.

Mix the homemade breadcrumbs with the parmesan, oregano, salt and black pepper.

Dip the chicken breasts into the egg and then into the breadcrumb mixture to coat evenly.

Pour olive oil in a pan and over a medium high heat and cook each side of the chicken until golden.

Transfer chicken to the oven proof dish on top of the sauce. Top with the mozzarella cheese and sprinkle with basil.

Bake in the oven until mozzarella has melted and golden and chicken is cooked through (approx 20-30 mins).

Serve with your choice of sides (pasta and a mixed salad).

Total time 50 mins approx | Serves: 4