Chicken Parmigiana is a famous dish which originated from Italy’s Pollo alla parmigiana. With crispy breaded chicken, a flavoursome tomato sauce and fresh spaghetti, it’s lots of fun for kids to make and eat.
Ingredients
Serves One
For the Chicken:
- 1 Chicken Breast
- ½ Egg, beaten
- 50g Breadcrumbs
- 15g Parmesan
- Salt and Pepper
- 1 Tsp Cooking Oil
For the Sauce:
- 150ml Tomato Passata
- 1 Garlic Clove, crushed
- 1 Tsp Sugar
- 1 Tsp Dried Herbs
- 1 Slice Mozzarella
- 75g Spaghetti
Directions
- Preheat the oven the 200ᵒC.
- Place the chicken breast between two sheets of cling-film and use a rolling pin to bash the chicken until it is only 1cm thick.
- In two separate bowls, have the beaten egg and the breadcrumbs mixed with the parmesan and salt and pepper.
- Dip the chicken breast first into the egg and then into the breadcrumbs, making sure it is evenly coated. Place onto a baking tray and set aside.
- Place a large pan of salted water onto the hob and bring to boil.
- To make the sauce, heat the oil in a pan and add the garlic. Stir for one minute.
- Add the tomato passata, sugar and herbs to the pan. Stir and leave to simmer for 10 minutes.
- Put the chicken in the oven and bake for 8-10 minutes until the breadcrumbs have become golden.
- Add the spaghetti to the boiling water and cook for 10 minutes, or until soft.
- Stir the passata, taste and season.
- Remove the chicken from the oven and place the slice of mozzarella on top.
- Return to the oven for 2 minutes until the mozzarella has melted.
- Add the spaghetti to the sauce and stir.
- Serve the chicken over the spaghetti.
