Chicken Parmigiana with Chips
Indulge in a delightful Chicken Parmigiana, a comforting classic that's sure to impress. This recipe combines crispy, golden chicken with a rich marinara sauce, melted mozzarella, and a touch of salty Serrano ham. It's a feast for the senses and a guaranteed crowd-pleaser. Plus, the baby plum tomatoes add a burst of freshness and vitamins.
Ingredients
potatoes400 g
breadcrumbs50 g
marinara sauce120 g
mozzarella80 g
baby plum tomatoes125 g
balsamic glaze12 ml
serrano ham3 slice
ciabattas2 whole
pesto2 tbsp
babyleaf salad50 g
egg1 whole
salt1.5 pinch
sugar1 tsp
black pepper1 pinch
chicken breasts320 g
extra virgin olive oil1 tbsp
Instructions
Chef's Tips
For extra flavour, add a pinch of dried oregano to the marinara sauce.
Prepare the Chips
Cut the potatoes into 1cm thick slices, then chop these into 1cm wide chips. Place the chips onto a baking tray, drizzle with 2 teaspoons of extra virgin olive oil, and season with salt and black pepper. Toss everything together to ensure the chips are evenly coated.
Preheat Oven and Bake Chips
Preheat your oven to 220°C (200°C fan). Bake the prepared chips for 30-35 minutes, turning them over halfway through the cooking time.
Prepare and Crumb the Chicken
Place each chicken breast between two sheets of baking paper and use a rolling pin to flatten them to a thickness of 1-2 cm. Season both sides of the flattened chicken with salt and black pepper. In one bowl, whisk the egg. In a separate bowl, place the breadcrumbs and season them with salt and black pepper. Dip each seasoned chicken breast first into the egg, ensuring it is fully coated, and then press it into the breadcrumbs until thoroughly covered.
Fry the Chicken
Heat 1 teaspoon of extra virgin olive oil in a frying pan over a medium heat. Carefully fry the crumbed chicken breasts for 2-3 minutes on each side until they achieve a lovely golden brown colour.
Bake the Chicken
Transfer the partially cooked chicken breasts to a clean baking tray and bake them in the oven for an additional 8-10 minutes, or until they are completely cooked through.
Prepare Parmigiana Toppings
In a small bowl, mix the marinara sauce with the sugar. Drain the mozzarella and slice some for topping; chop the remaining mozzarella into smaller pieces. Halve the baby plum tomatoes.
Assemble and Finish the Parmigiana
Once the chicken is cooked, spread the marinara sauce mixture over the top of each breast. Place a slice of mozzarella on top of the sauce, followed by a piece of serrano ham. Return the chicken to the oven and bake for about 5-7 minutes, or until the cheese has melted and the serrano ham is slightly golden.
Prepare Salad and Ciabatta for Serving
For the salad, combine the chopped mozzarella, halved baby plum tomatoes, and a drizzle of balsamic glaze in a salad bowl. Season with salt and black pepper. Halve the ciabatta and warm it in the oven for 2-3 minutes. Spread pesto onto the warmed ciabatta halves. Serve the finished chicken parmigiana alongside the chips, the dressed salad, and the pesto ciabatta topped with babyleaf salad.
