Oven-baked Chicken Parmigiana with 🍅 pasta
This is a healthy-twist (no deep frying!) on the Aussie pub classic 'Chicken Parma'. Usually served with chips and salad. I prefer it with a classic tomato pasta, as they would serve in an Italian restaurant. It was my first attempt to bake and it turned out very tender and crispy. Beginner's luck!?
Oven-baked Chicken Parmigiana with 🍅 pasta
This is a healthy-twist (no deep frying!) on the Aussie pub classic 'Chicken Parma'. Usually served with chips and salad. I prefer it with a classic tomato pasta, as they would serve in an Italian restaurant. It was my first attempt to bake and it turned out very tender and crispy. Beginner's luck!?
Open in Cookpad AppSteps
- 1
Beat the chicken breast so they're 2cm thick. Set aside.
- 2
Heat a medium pot with some olive oil. Chop tomatoes and garlic. Add tomatoes to the pot first and fry 4-5mins then once it becomes more of a sauce, add the garlic and the herbs. Simmer gently with lid on for 20mins.
- 3
Preheat oven to 200C. Add breadcrumbs to a tray and bake until golden and slightly crunchy 7-9mins. Meanwhile prepare a dish (large enough for the chicken) with the whisked egg, mixing in the flour, mayonnaise, salt and pepper until it becomes a paste.
- 4
Take breadcrumbs out the oven. Dip the chicken in the paste mixture, then coat in breadcrumbs. Place on a wire rack in preheated oven and cook 10mins. Boil your pasta during this step and check your tomato sauce is thickening.
- 5
Once chicken is cooked, take it out the oven, coat in tomato sauce and add the cheese on top. Place under the grill on medium/high heat for 2mins. Pour rest of the sauce into the cooked pasta and stir. Add more cheese to the pasta and enjoy!
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