Tuesday, 22 January 2013

Chicken Parmigiana

Ive tried Chicken Parmigiana at some western restaurants and thought of giving this a try...I modified a few recipes I found online and the result : Resh style...tasty, delicious and moist chicken parmigiana....served with aglio olio angel hair pasta n fresh garden salad....;)

Chicken Parmigiana
i) Aglio Olio Pasta

Angel hair pasta (enough for 2)
Olive oil
salt
chilli flakes
dried oregano
a few garlic cloves (minced)

Boil a pot of water, add some olive oil and add in pasta...boil till pasta is of eating consistency, drain and keep aside.
Heat a non-stick pan with olive oil..Add garlic, chilli flakes, oregano and a pinch of salt..saute for a couple of minutes and add in pasta and toss well...turn off heat.

ii) Chicken Parmigiana

2 boneless, skinless chicken breast, slightly pounded, put slits on one side
salt and black pepper powder
1 cup all purpose flour
2 eggs, beaten with some salt
1 cup breadcrumbs, mixed with a bit of salt and pepper

1 small can Prego tomato based pasta sauce with basil and garlic (or other tomato sauce of your choice)
 1 green onion , chooped
salt and pepper to taste

mozarella
parmeson powder

Preheat oven 200 degrees celcius.
Heat a non-stick pan with 1/2 cup olive oil.
Season chicken with salt and pepper..dredge into flour and shake off excess.... then dip into egg and dredge both sides with breadcrumbs. Place on non-stick pan and cook for about 3-4 mins on each side or till its golden. Transfer to a baking pan.
Next reduce the olive oil. Saute onion, pour in the Prego sauce, add salt and pepper and let it simmer.. Turn off heat.
Pour tomato sauce on top of the chicken...Arrange slices of mozarella on top and sprinkle with salt and pepper...and a tbsp of  parmeson on each...
Bake in the oven for 5-8 mins, till chicken is cooked through and cheese has melted...

Dish out and serve chicken with pasta and some garden salad....








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