More recipes Recipe search

Parmesan Chicken With Tomato Basil Sauce

A community recipe by OCDcook273

Not tested or verified by Nigella.com

Print me

Introduction

I'm submitting this as my first "completely my own" creation. And because it was delicious!

Ingredients

Serves: 2 hungry people but 4 easily w

Metric Cups

2 large chicken breasts (skinless)
2 teaspoons plain flour (heaped)
1 large egg (beaten)
2 slices wholemeal bread (thick cut, whizzed to fine breadcrumbs in the food processor)
50 grams Parmesan cheese (finely grated)
cracked black pepper (fresh, plenty)
garlic infused olive oil (to grease with)
1 tin chopped tomatoes (a large tin, or plum tomatoes)
1 shallot (finely chopped)
1 teaspoon garlic infused olive oil
1 bunch basil leaves (a large bunch, finely sliced)
1 teaspoon fresh parsley
1 teaspoon dried basil
1 teaspoon dried mixed herbs
1 dash Worcestershire sauce

2 large chicken breasts (skinless)
2 teaspoons all-purpose flour (heaped)
1 large egg (beaten)
2 slices wholemeal bread (thick cut, whizzed to fine breadcrumbs in the food processor)
1¾ ounces Parmesan cheese (finely grated)
cracked black pepper (fresh, plenty)
garlic flavored oil (to grease with)
1 tin diced tomatoes (a large tin, or plum tomatoes)
1 shallot (finely chopped)
1 teaspoon garlic flavored oil
1 bunch basil leaves (a large bunch, finely sliced)
1 teaspoon fresh parsley
1 teaspoon dried basil
1 teaspoon dried mixed herbs
1 dash Worcestershire sauce

Method

Parmesan Chicken With Tomato Basil Sauce is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place your chicken between two layers of cling film and set about them with a rolling pin until they are thinly and evenly bashed. Slice into 4 pieces approximately each to give large-ish goujons.

Dry chicken off thoroughly with paper towels then dip first into the flour, then the egg then the breadcrumbs mixed with the parmesan and pepper.

Preheat oven to 200 degrees C (180 fan) and paint a baking sheet with the garlic oil. Then lay your chicken pieces on it baking for 6-8mins each side depending on how large and thick your chicken is.

Meanwhile, fry the shallot in the garlic oil until soft and then add your tomatoes and all the dried herbs which give great depth of flavour to the dish. Bring to the boil, stirring to break down the tomatoes then reduce to a simmer for the rest of the cooking time of the chicken - do not cover, you want it thick and reduced down.

When ready to serve, stir in the basil and Worcesteshire sauce and season with more cracked black pepper - the W. sauce is salty enough. Serve drizzled to the side of the chicken pieces with a fresh green salad and I add some oven roasted cubed potato "chips" or chunks rather, cooked in garlic oil and rosemary with sea salt to finish.

Place your chicken between two layers of cling film and set about them with a rolling pin until they are thinly and evenly bashed. Slice into 4 pieces approximately each to give large-ish goujons.

Dry chicken off thoroughly with paper towels then dip first into the flour, then the egg then the breadcrumbs mixed with the parmesan and pepper.

Preheat oven to 200 degrees C (180 fan) and paint a baking sheet with the garlic oil. Then lay your chicken pieces on it baking for 6-8mins each side depending on how large and thick your chicken is.