Jie’s Chicken Parmigiana

Jiedyn has mastered the art of cooking his favorite take-away food. Whether out for dinner or ordering from the local pizza shop my son always seems to sticks to what he knows and already likes - Chicken Parmas! And yes, we call them parmas in our house, lets not get into the debate of Parma's and Parmi's because quite frankly, when ordering, and asking for either, you're going to get the same thing. 

A Chicken Parmigiana.

Ingredients:

Olive oil

1/2 brown onion

1 clove garlic

200g Passata

1/4 teaspoon of salt

1/2 teaspoon brown sugar

10g butter

1 Chicken Breast

Pinch of White Flour

Panko Breadcrumbs

Shredded Cheddar Cheese

1 egg

Preparation:

Preheat the oven to 220/200 degrees Celsius fan forced.

Finely chop one brown onion

Finely chop garlic

To make the Sauce:

In a small saucepan heat a drizzle of olive oil over a medium heat. Cook onoin stiring until softened, 2-3 minutes.

Add Garlic and cook until fragrant, 1 minute.

Add Passata, the salt, brown sugar and the butter. Stir to combine. Reduce heat to low and simmer for 5 minutes.

Crumb the chicken

Meanwhile, lay your hand flat on the chicken breast and gently slice the knife horizontally to make two even chicken steaks.

In a shallow bowl, whisk the plain flour, a pinch of salt and egg until combined.

In a second bowl pour in some panko breadcrumbs.

Dip the chicken into the egg mixture and then coat in the panko crumbs.

Transfer to a plate.

Cook the Chicken

In a large Frying Pan heat enough olive oil to coat the base of the pan over a medium temperature.

When the oil is hot cook the chicken until golden on both sides.

Transfer the chicken onto a lined baking tray.

Top both Chicken pieces with two heaped tablespoons on the sauce you made earlier and a good sprinkle of cheddar cheese.

Bake until the cheese is golden and the chicken is cooked through. 8-10 minutes.

Serving Suggestions

Chips

Wedges

Salad