Chicken Parmigiana with Roast Potatoes
found in Mains - Poultry
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Prep: 20 minutes
Cook: 1 hour 20 minutes
Difficulty:
Challenging
An absolute classic that brings together two wonderful cuisines. This Italian-American supper gives rich tomato sauce topped with grilled and gorgeously cheesy breaded chicken, alongside a mound of golden roast potatoes.
Ingredients
- 500g passata
- 1 tsp oregano
- 1 bunch(es) basil, torn
- 2 chicken breasts, butterflied
- 1 tsp chicken seasoning
- 2 tsp flour (plain)
- 1 egg, white of, lightly beaten
- 50g wholemeal breadcrumbs
- 50ml sunflower oil, for greasing
- 1 tbsp parmesan, grated
- 75g mozzarella, torn
- 500g potatoes, diced
- 2 bunch(es) rosemary, leaves picked
- 3 garlic cloves, bruised
- 1 tbsp olive oil
Directions
1
Preheat the grill to medium and the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. For the potatoes, combine all the ingredients in a roasting tin, season. Roast for 40 minutes, stirring halfway.
2
Meanwhile, put the passata in a medium ovenproof dish. Stir in the oregano, then scatter over the basil and season. Transfer to the oven to warm through.
3
Shake the chicken seasoning over the chicken and dust with the flour. Put the egg white and breadcrumbs in separate bowls. Dip the chicken in the egg, and then in the breadcrumbs, turning to coat.
4
Put the chicken on an oiled baking sheet and grill for 3-4 minutes, until golden.
5
Add the chicken, grilled-side down to the warm passata. Scatter over the cheeses and bake for 20-25 minutes, until bubbling and golden. Finish under the grill for 2-3 minutes. Serve with the potatoes.
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