Chicken Parmigiana Bake
INGREDIENTS
Olive oil spray 1 ½ lbs / 680g / 4 medium chicken breasts, skin off 16oz / 450g passata or tomato sauce � 1 ½ tbsp Italian herbs 1/2 cup / 4oz / 140g mozzarella, torn or shredded 1 cup / 2oz / 56g Japanese panko breadcrumbs mixed with 1 cup / 3oz / 85g parmesan , shredded a handful of fresh basil leaves �, torn Method - preheat oven to 350 ℉ / 175 ℃ -spray or rub a baking dish with olive oil -lay the chicken breasts in the baking dish on the olive oil -pour the tomato sauce over chicken -lay the mozzarella on top of sauce -sprinkle breadcrumb parmesan mix over the mozzarella -bake for 40 minutes @ 350 ℉ / 175 ℃ or until the temperature in the chicken reaches 165 ℉ -remove from the oven and sprinkle with freshly torn basil Serve with a peppery rocket/arugula and balsamic dressing. - ⅓ cup olive oil -2 tbsp balsamic vinegar -Salt and pepper Optional: add chopped black olives, cherry tomatoes, diced red onion substitutions 1 ½ lbs / 680 g thick slices of firm tofu (about 3 average- sized packs)
I discovered the classic 1950’s Italian-American dish “Chicken Parm” / Parmesan / Parmigiana while living in Chicago. This is a simple one-dish version and instead of flouring, egging, and breading the chicken the ingredients are layered and topped off with a parmesan breadcrumb crust.
-Jane Mc-
Made with FlippingBook - Online magazine maker