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Crispy Chicken Parm @BelfastFoodBlogger
Easy, simple and classic. Deliciously crispy, seriously saucy and with so much melted cheese!
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
30 minutes
TOTAL TIME:
45 minutes
Serves 2 people
You will need parchment paper, a rolling pin, bowls and an oven proof dish
Preheat the oven to 180°C
Ingredients
- 2 chicken breasts
- 400ml of passata
- 1 garlic clove
- 1 egg
- Cup panko breadcrumbs
- 1/2 tsp oregano
- 1/2 tsp basil
- 30g Dromona Butter
- 50g Dromona Medium cheddar
- Salt & pepper to season
Made for sharing:
The perfect combo of crispy chicken in a rich marinara sauce and loaded to cheese for the perfect finish!
#MakeOursYours
How It’s Done:
- Place chicken between parchment paper, tenderise and flatten using rolling pin – chicken breast should be around 1cm thick
- Beat egg and place in bowl and tip breadcrumbs into another bowl
- Dip the chicken breast in beaten egg and then place into breadcrumbs and flip to fully coat the chicken. Repeat with second chicken breast and chill.
- While the chicken is chilling make your sauce. Add a glut of oil to a pot and bring heat to a medium
- Dice one garlic clove and add to pot, cook for 60 seconds to release the fragrance of the garlic
- Add, 400ml pasatta and stir, season with salt & pepper and add your basil and oregano
- Bring to a gentle boil, when bubbles appear turn heat down and simmer for 10 minutes
- While the sauce is simmering add 15g of butter to a pan on medium heat, when butter has melted add your bread crumbed chicken and cook on a medium to high heat for 5 minutes on either side
- When you flip the chicken breast add the other 15g of butter
- In a large pan you can cook both chicken breasts – remember to use a thermometer to check that the internal temp is 75oC. Alternatively you can cut into the chicken to see if it is white and the juices run clear. If using a small pan, cook chicken breasts separately and use tinfoil to rest cooked chicken
- In an oven proof dish pour your tomato (marinara) base, place breaded chicken breasts in and top with grated cheese
- Place in the oven at 180oC for 10 minutes
- Place under the grill for 3-4 minutes until cheese has melted
- Serve up with a crisp Italian salad and coleslaw. This dish also works great with potatoes, pasta or mixed roasted veg
Made for sharing:
The perfect combo of crispy chicken in a rich marinara sauce and loaded to cheese for the perfect finish!
#MakeOursYours
Crispy Chicken Parm @BelfastFoodBlogger
Easy, simple and classic. Deliciously crispy, seriously saucy and with so much melted cheese!
PREPARATION TIME:
15 minutes
COOKING TIME:
30 minutes
TOTAL TIME:
45 minutes
Serves 2 people
You will need parchment paper, a rolling pin, bowls and an oven proof dish
Preheat the oven to 180°C
Ingredients
- 2 chicken breasts
- 400ml of passata
- 1 garlic clove
- 1 egg
- Cup panko breadcrumbs
- 1/2 tsp oregano
- 1/2 tsp basil
- 30g Dromona Butter
- 50g Dromona Medium cheddar
- Salt & pepper to season
How It’s Done:
- Place chicken between parchment paper, tenderise and flatten using rolling pin – chicken breast should be around 1cm thick
- Beat egg and place in bowl and tip breadcrumbs into another bowl
- Dip the chicken breast in beaten egg and then place into breadcrumbs and flip to fully coat the chicken. Repeat with second chicken breast and chill.
- While the chicken is chilling make your sauce. Add a glut of oil to a pot and bring heat to a medium
- Dice one garlic clove and add to pot, cook for 60 seconds to release the fragrance of the garlic
- Add, 400ml pasatta and stir, season with salt & pepper and add your basil and oregano
- Bring to a gentle boil, when bubbles appear turn heat down and simmer for 10 minutes
- While the sauce is simmering add 15g of butter to a pan on medium heat, when butter has melted add your bread crumbed chicken and cook on a medium to high heat for 5 minutes on either side
- When you flip the chicken breast add the other 15g of butter
- In a large pan you can cook both chicken breasts – remember to use a thermometer to check that the internal temp is 75oC. Alternatively you can cut into the chicken to see if it is white and the juices run clear. If using a small pan, cook chicken breasts separately and use tinfoil to rest cooked chicken
- In an oven proof dish pour your tomato (marinara) base, place breaded chicken breasts in and top with grated cheese
- Place in the oven at 180oC for 10 minutes
- Place under the grill for 3-4 minutes until cheese has melted
- Serve up with a crisp Italian salad and coleslaw. This dish also works great with potatoes, pasta or mixed roasted veg
Made for sharing:
The perfect combo of crispy chicken in a rich marinara sauce and loaded to cheese for the perfect finish!
#MakeOursYours
FOR MORE RECIPES JOIN:
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