Alive and Cooking
 

Chicken Parmigiana

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  • 2 chicken breast fillets, butterflied
  • 200 g ham off the bone 
  • 1 brown onion, finely chopped
  • 1 clove garlic, crushed 
  • 5 basil leaves, finely chopped (extra for sauce)
  • 50 g bocconcini 
  • 2 eggs, whisked
  • Plain flour 
  • Breadcrumbs 
  • Freshly shaved parmesan 
  • 50 ml red wine 
  • 400 g tinned crushed tomatoes 
  • Salt and pepper 
  • Sunflower oil 
  • Extra virgin olive oil 

Into a bowl of breadcrumbs, add a pinch of salt, pepper and the basil leaves. Coat the chicken in flour, egg wash and breadcrumbs. Deep fry in sunflower oil until golden. 

In a pan with a good splash of olive oil, slide in the garlic, onion and cook until slightly coloured. Pour in the wine, tomatoes, 200 ml water, bring to the boil and simmer until thick. Scatter in a few roughly chopped basil leaves once simmered. 

Place the ham onto a baking tray lined with baking paper, drizzle with olive oil and grill until slightly crispy. Layer the chicken with tomato sauce, bocconcini, bacon, a little extra sauce and a generous sprinkle of parmesan. 

Makes 2 

Chicken Parmigiana