This is one of those crowd-pleasing dishes and it’s also very easy to make. Chicken Parmigiana is normally made with breaded chicken and with parmesan cheese. As I had neither breadcrumbs nor parmesan in my house when I wanted to make this, so I simply left them out. It turned out just as delicious.
My version of chicken ‘parmigiana’ … without parmesan
(Serves 4 )
30 ml olive oil
2 garlic cloves, finely chopped
1 can ( 400g ) chopped tomatoes
handful fresh basil, torn
1.25 ml salt
1.25 ml freshly ground black pepper
4 chicken breasts, skinned and flattened
freshly ground black pepper
4 slices mozzarella
Preheat the oven to 180 °C. Add the olive oil and garlic to the pan and just heat until the garlic begins to dance in the oil. Do not fry the garlic. Add the tomatoes, basil, salt and pepper and simmer for 7 minutes. Season the chicken breasts on both sides with salt and pepper and fry in olive oil until brown. Place the chicken in a baking dish, spoon the tomato sauce over the top and finish with a slice of mozzarella on top of each piece of chicken. Bake for about 35 minutes and serve with pasta or a green salad.