This is a Chelsea Winter recipe from her book Everyday Delicious – Soooo good that woman is amazing
This recipe is a lot of work but is actually amazing, after I cooked this at a dinner party my husband said if we weren’t already married and I’d cooked this for him he would have proposed….those Italians know what they are doing!
For the Parmigiana Sauce:
1 Tbsp Olive Oil (if you are broke like my husband and I just use normal cooking oil – whatever you normally cook with!)
1 Onion – Finely chopped (or minced if you can be bothered)
3 Cloves garlic crushed (I use pre crushed garlic in a jar its quick and hassle free – about 1 tablespoons will do it!)
2 Tbsp Tomato Paste
2 x 400g cans hopped tomatoes in juice (if you are super duper lazy like me just use tomatoes that come with garlic and onion and don’t add the ingredients above!)
1 1/2 cups chicken stock
1 tbsp dried Oregano
1 Tsp Brown Sugar
2 tsp balsamic vinegar
salt and pepper to taste
2 Cups Breadcrumbs
1/4 Cup chopped fresh thyme leaves (if like me you don’t have this to hand just use 1 teaspoon of dried!)
4 Skinless Chicken Breasts
1/2 Cup Plain Flour
2-3 eggs lightly beaten
1/4 Cup Oil
1 x 250gms tub fresh Mozzarella balls (or use a tub) If you don’t want to pay good money for fancy just you can just use gratted cheddar
Preheat the oven to 200 Celsius line a roasting tray with baking paper
To make sauce – heat oil in frying pan over a medium heat – add onion and cook for about 5 mins until soft but NOT browned. Add the garlic and cook another minute. Add the tomato paste, tomatoes, stock and Oregano and simmer until reduced to a thick sauce. Add the sugar and balsamic vinegar and season with salt and pepper to taste and set aside.
Mix the breadcrumbs in a bowl with the fresh/dried thyme
Remove the little tenderloins from breast and set aside
Place a chicken breast top side up between 2 large pieces of baking paper , use a meat mallet (i used a rolling pin – I don’t have a meat mallet!) to pound into an even thickness – repeat with remaining chicken. Season chicken with salt and pepper. Dredge a piece of chicken in the flour – dust of excess, dip in the egg, drain off the excess, and coat well with the breadcrumbs
Lay on plate and repeat with all chicken breasts (even the tenderloin pieces which you can just fry up and eat by themselves!)
Heat the oil in a frying pain over a medium-high heat. Add the chicken, 2 pieces at a time and cook each side until golden brown and crispy. Drain on paper towels, then transfer to the roasting tray and repeat with the remaining chicken.
Spoon some of the sauce over each chicken piece and top with the cheese – bake in oven for about 8-10 mins or until the cheese is melted and bubbling.