Chicken Parmigiana

Description:
This has always been one of my favourite Italian dishes but I used to loathe making it. The recipe I had was time consuming & fiddly, making the pasta sauce yourself & mucking about with degorging then char grilling aubergine . When I stumbled across this recipe in one of my books I thought I would give it a bash & I have to say not only was it easy it also tasted fabulous. I would give this one a five out five star rating so I hope you will give it a try.




Ingredients:
1-2 chicken breast fillets per person

Seasoned flour ( for coating )

Dry bread crumbs (for coating)

1 egg, lightly beaten

1 Tablespoon milk

Oil, for frying

1 jar (500 gms approx) ready made pasta sauce

2 Tablespoons shredded basil leaves

½ cup grated parmesan

Mozzarella cheese, thinly sliced ( I use about 450 gm block for 6 chicken fillets )


Directions:
If you don’t buy your chicken breast already filleted one breast should make 3-4 fillets (depending on the size). Remove the skin (if applicable) and trim the chicken of any excess fat or sinew. Pat dry with paper towels. Place the fillet between a couple of sheets of cling wrap and flatten with a rolling pin or meat mallet until the fillet is 5mm thick.

Place the seasoned flour and breadcrumbs on separate plates and combine the egg & milk in a shallow bowl.
Coat the chicken in flour & then shake off any excess, dip in the egg/milk mixture & then coat with breadcrumbs. Chill the crumbed chicken pieces for at least 30 minutes.

Preheat oven to 180 °c (350 °f ). Grease or spray a shallow oven proof dish & set aside.

Heat 3cm of oil in a frying pan. You only want to fry the chicken fillets for a short period of time so make sure the oil the hot! To test this add a drop of water to the oil, if it bubbles furiously you are good to go.
Cook the chicken until golden , approx 3-4 mins per side, & then drain on paper towels.

Spread a thin layer of pasta sauce on the bottom of the oven proof dish then add the chicken fillets, in a single layer. Cover the chicken with the remaining pasta sauce. Sprinkle with basil and parmesan & then lay the mozzarella slices on top. Bake for approx 20-25 mins.

Accompanied by a fresh green salad or seasonal steamed vegetables this is a dish that is sure to impress.