Chicken Parmigiana
1 onion, chopped
1 red capsicum, diced
2 garlic cloves, crushed
olive oil
2 cans peeled tomatoes, drained & chopped
4 basil leaves, sliced
1 cup breadcrumbs
½ cup chopped parsley
2 skinless chicken breasts, battened out
plain flour
egg wash (milk & 1 egg)
grated mozzarella
1 red capsicum, diced
2 garlic cloves, crushed
olive oil
2 cans peeled tomatoes, drained & chopped
4 basil leaves, sliced
1 cup breadcrumbs
½ cup chopped parsley
2 skinless chicken breasts, battened out
plain flour
egg wash (milk & 1 egg)
grated mozzarella
Preheat oven to 200°C. To make sauce, gently saut? onion, capsicum and 1 garlic clove in a little oil until softish. Add tomatoes, cook down and then mix in basil. At the same time, mix together breadcrumbs, parsley and 1 garlic clove. Lightly flour chicken, dip in egg wash and then crumbs. Gently cook in oil until golden brown. Spread half the sauce on the bottom of an oven dish, top with chicken, the remaining sauce and cheese. Then cook in oven for 12-15 mins, until cheese is melted and bubbling.