baked italian chicken

Baked Parmagiana

This is a real treat, it’s a variation of Chicken parmigiana that is rustic and very morish. I never mess with it too much and serve it with either a green salad or a pasta on the side that has also been tossed in a little marinara sauce.

It takes a little longer than some of the other Italian recipes but is worth every second.

What you need

1 egg well beaten (or half a cup of milk)
1/2 cup bread crumbs
4 skinless, boneless chicken breasts
marinara sauce
1/2 cup grated mozzarella cheese
Parmesan cheese

The process

Heat your oven to 180 Celsius and have a non stick oven tray ready.

Take your chicken breasts and slice them so that you can open them and flatten them out like a Chicken Schnitzel. Give them a light pounding with a rolling pin or wine bottle to flatten a bit.

Have your beaten egg in a bowl and your bread crumbs on a plate. I recommend the corn flake bread crumbs from Kellogs.

Dip your flattened chicken breast into the egg(or milk), shake off the excess and then into the bread crumbs to coat well.

Place onto the oven tray and place into the oven for 20 minutes.

Once they are done, get a baking dish, pour a 1 cm deep layer of Marinara sauce into the bottom of the dish, place the cooked chicken on top and then cover with more of the Marinara sauce.

Sprinkle the Mozzarella over the top and then the Parmesan.

pop it back into the oven for another 15 minutes or so until the cheese has melted.

It’s rich, and seriously delicious.

You should always have Marinara sauce in the freezer, but if you don’t and you want a quick alternative, take a tin of chopped tomatoes and onion with basil in it, heat it up and use a potato masher to mash it up a bit.