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.
Cut the potatoes into 1cm slices, then chop into 1cm wide chips.
Place the chips on a baking tray, drizzle with extra virgin olive oil, season with salt and black pepper, and toss to coat. Bake in a preheated oven at 220°C (200°C fan) for 30-35 minutes, turning halfway through.
Sandwich each chicken breast between two pieces of baking paper. Flatten the chicken to 1-2 cm thick using a rolling pin. Season with salt and black pepper.
Whisk the egg in a bowl. Place the breadcrumbs in another bowl and season with salt and black pepper. Dip the chicken in the egg, then coat with breadcrumbs.
Heat extra virgin olive oil in a frying pan. Fry the chicken for 2-3 minutes on each side until golden brown.
Transfer the chicken to a baking tray and bake for 8-10 minutes until cooked through.
In a bowl, mix the marinara sauce and sugar. Drain the mozzarella and slice. Chop the remaining mozzarella and halve the baby plum tomatoes.
Once the chicken is cooked, spread marinara sauce over it, top with a mozzarella slice, and add the Serrano ham. Bake until the cheese melts and the Serrano ham is golden, about 5-7 minutes.
Combine the baby plum tomatoes, balsamic glaze, and remaining mozzarella in a salad bowl. Season with salt and black pepper.
Halve the ciabatta and warm in the oven for 2-3 minutes.
Spread pesto on the ciabatta. Top with the chicken parmigiana, Serrano ham, and baby leaves. Serve with chips and salad.
For extra flavour, add a pinch of dried oregano to the marinara sauce.