Parmesan Chicken
Source of Recipe
unknown
List of Ingredients
4 boneless, skinless chicken breasts
25g/ 1/4 cup plain flour
olive oil, for frying
225g / 1.5 cups mozzarella cheese, sliced
4 tbsp freshly grated Parmesan cheese
2 tbsp fresh white breadcrumbs
salt and ground black pepper
Tomato Sauce:
1 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 red pepper, seeded and diced
1 garlic clove, crushed
400g /14 oz can chopped tomatoes with basil
150 ml / 2/3 cup chicken stock
1 tbsp tomato puree
2 tsp caster sugarRecipe
Make the tomato sauce. Heat the oil in a large frying pan and fry the onion, celery and pepper until tender. Stir in the remaining ingredients. Bring to the boil, lower heat and simmer for 30 minutes, stirring occasionally.
Divide each chicken breast into two fillets, place between sheets of clear film and flatten with a rolling pin. Spread out the flour in a shallow dish. Season the flour, then coat the chicke. Preheat the oven to 180C / 350F /Gas4.
Heat the olive oil for frying in a large frying pan. Cook the chicken quickly in batches for 3-4 minutes until coloured. Drain on kitchen paper. Spread half the tomato sauce in a large baking dish. Add the chicken, spoon the rest of the sauce over and top with the mozzarella.
Mix the Parmesan cheese with the breadcrumbs and sprinkle over the mozzarella. Bake for 20-30 minutes, until the topping is golden brown.
Serves 4
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