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Chicken and Courgette Marinara

A community recipe by Razzy

Not tested or verified by Nigella.com

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Introduction

This is a wonderfully easy but tasty dish that goes down well every time. The parmesan crust makes it extra special.

Ingredients

Serves: 4

Metric Cups

For the Chicken

4 chicken pieces (skinless/boneless)
25 grams plain flour
50 grams breadcrumbs
1 pinch of grated Parmesan
1 medium egg (lightly beaten)
2 tablespoons vegetable oil
225 grams courgettes (thinly sliced)
225 grams mozzarella (or other cheese - grated)

For the Sauce

794 grams chopped tomatoes
2 tablespoons tomato puree
3 drops tabasco
1 pinch of salt
1 pinch of pepper

For the Chicken

4 chicken pieces (skinless/boneless)
⅞ ounce all-purpose flour
1¾ ounces breadcrumbs
1 pinch of grated Parmesan
1 medium egg (lightly beaten)
2 tablespoons vegetable oil
7⅞ ounces zucchini (thinly sliced)
7⅞ ounces mozzarella (or other cheese - grated)

For the Sauce

28 ounces diced tomatoes
2 tablespoons tomato puree
3 drops tabasco
1 pinch of salt
1 pinch of pepper

Method

Chicken and Courgette Marinara is a community recipe submitted by Razzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 190c (375f/Gas 5). Put sauce ingredients into a pan and simmer for 10-15 minutes until slightly thickened.

Meanwhile, wipe chicken pieces with damp kitchen paper and coat with flour. Mix breadcrumbs with half of the Parmesan. Dip both sides of chicken in egg then coat with crumb mixture.

Brown chicken all over in oil over medium heat. Drain on kitchen paper then place in an ovenproof dish. Spoon half the sauce on top.

Scatter courgette slices over chicken then top with mozzarella. Spoon over remaining sauce and sprinkle with remaining Parmesan cheese.

Cook for 1 hour

Heat oven to 190c (375f/Gas 5). Put sauce ingredients into a pan and simmer for 10-15 minutes until slightly thickened.

Meanwhile, wipe chicken pieces with damp kitchen paper and coat with flour. Mix breadcrumbs with half of the Parmesan. Dip both sides of chicken in egg then coat with crumb mixture.

Brown chicken all over in oil over medium heat. Drain on kitchen paper then place in an ovenproof dish. Spoon half the sauce on top.

Scatter zucchini slices over chicken then top with mozzarella. Spoon over remaining sauce and sprinkle with remaining Parmesan cheese.

Cook for 1 hour