CHEESE and chicken… Who doesn’t like this combination? Add a tasty thick tomato and garlic sauce and it is a marriage made in heaven! Try this baked Parmesan chicken with lovely crispy potatoes and a simple salad for the ultimate cheese infused dinner. Add extra Parmesan shavings over the top for the wow factor and impress with this simple and delicious chicken supper.
4 chicken fillets
150g panko breadcrumbs
40g grated Parmesan cheese
½ tsp. garlic powder
2 eggs, beaten
75g plain flour
Vegetable oil for frying
Salt and pepper
100g grated mozzarella cheese
For the Sauce:
½ small onion, chopped finely
4 garlic cloves, peeled and sliced
30ml olive oil
1 tin chopped tomatoes
Salt and freshly ground black pepper
Mix the breadcrumbs with the Parmesan cheese and the garlic powder in a large bowl and set aside.Beat the eggs with 2 tbsp. water in a separate bowl and set aside. Season the flour with salt and pepper in another bowl and set aside.
To make the chicken, dip each fillet, one at a time in the flour, followed by the egg wash mixture and then finally in the breadcrumbs. Pat the breadcrumbs well into the chicken fillet to make sure that they stick to the egg wash. Repeat for all the chicken fillets and place on a large plate ready to cook.
Bring the oil half way up the sides of a shallow frying pan and heat gently on a medium heat until hot. To test if the oil is hot enough, place a piece of breadcrumb in the oil and see if it sizzles. If the breadcrumb burns then you know it is too hot, you just need a sizzle. Gently lay each chicken fillet in the oil so that they are all cooking in the oil. At this point you can turn the heat to high, as the oil temperature will have dropped when you added the breaded chicken. Cook the chicken for 4 minutes each side or until golden brown and cooked through.
To make the sauce, cook the onion in the oil in a medium sized saucepan. When the onion is soft and translucent, add the sliced garlic and cook for a further minute. Then add the tomatoes and then the water. Season with salt and pepper, stir well and let cook for 10 minutes until the tomatoes are cooked and the sauce is bubbling and thick.
Pour the sauce into a baking dish, then lay the cooked chicken on top. Top each of the chicken fillets with some grated mozzarella cheese, then place in a preheated oven at 200°C for 10 minutes until the sauce is bubbling and the cheese has melted and turned golden brown. Serve immediately.