Italian Parmesan Chicken

Here is a simple yet extremely yummy recipe and one that will impress those near and dear.  If I got a call form Come Dine With Me tomorrow this is what I would make. Usually I can be a bit of a disaster master in the kitchen.  There was once an occasion where I messed up simple chocolate rice crispy cakes.  If I am not getting the recipe wrong I am leaving them in too long and cremating them. What I love the most about this recipe is that there is no measurements to follow.  Well I’m sure there will be somewhere but for the one below I advise to just go with what you feel.  You know how many people you are cooking for and how much chicken and veg you will need.
The best thing about the recipe is that a lot of prep can be done the night before.  The cheese could be grated and all the veg pre-chopped.  Making it a very quick meal.  The bit that takes the longest is all the chopping and if you eliminate that – quick yet tasty dinner. 
  • Chicken or Turkey.  Turkey has less calories if you are watching your weight. 
  • Tub of breadcrumbs or your own home-made if you can be bothered.
  • Parmigiana (aka parmesan cheese).
  • One egg.
  • One pepper.
  • One chilli.
  • One onion.
  • A tin of chopped tomato’s.
  • Tomato purée.
  • Mixed herbs.
  • Garlic Salt.
Step 1.  Grate your cheese – judge it on how many people you are cooking for but you need quite a lot for the coating to have flavour.  Mixed the grated cheese into a bowl with breadcrumbs and add some garlic salt and mixed herbs.  Garlic salt is a bit stronger than natural garlic so go easy on it. 

Step 2:  Chop your meat up into pieces if it is not pre-chopped.

Step 3. Mix an egg into a mug.

Step 4. Use a pastry brush to coat the chicken in egg and then dip into the bowl and cover with the breadcrumbs. Coat the bottom of the dish you are going to cook the meat in with some oil. I have a silicone pastry brush and it is really good.  Received that one courtesy of Victoria Sponge Pease Pudding – someone who does professional food blogging with measurements and such.

Step 5. Once you have covered all the meat pour excess breadcrumbs over the top and place in the over at 230 degrees for around 30 minutes.  I would check after 20 to make sure it is not burning but double check the chicken is pink in the middle after 30.

Step 6.  Empty the tin of tomato’s into a saucepan on a low temperature.  Dice the onion and add the sauce and turn up to a medium heat.  Then chop up the pepper and the chilli – remember to de-seed and wash your hands straight after.

Step 7.  Whilst the chicken cooks leave the sauce to cook and you can ever turn the temperature up a bit if you want the veg more soft than with a bite.  If by the time the meat is cooked the sauce looks a bit thin then add some tomato purée to thicken the sauce.

Step 8.  I served this dish with some mashed potato but it is really up to you what you serve it with.  It would be completely fine to have it on its own too as it is really filling.

If you do decide to try this out let me know how you get on.  You’ll be surprised at how simple it is.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s