Clodagh McKenna's Chicken Parmigiana
If you’re looking for a comforting and filling weeknight dinner, we have just the thing for you: Clodagh’s serving up her crowd-pleasing Chicken Parmigiana. Tender Parmesan-crusted chicken coated in a delicious marinara sauce and oozy mozzarella, winner, winner, chicken dinner!
Clodagh McKenna’s Chicken Parmigiana Serves: 2
Ingredients
2 large, skinless chicken breasts, halved through the middle 75g breadcrumbs100g Parmesan cheese, finely grated2 eggs, beaten 100g flour 100ml sunflower oil For the marinara sauce:2 tbsp olive oil 4 garlic cloves, crushed1 onion, finely chopped 2 x tinned cherry tomatoes (800g)1 tsp dried chilli flakes2 tsp dried oregano2 buffalo mozzarella balls, torn50g Parmesan cheese, finely grated Sea salt and freshly ground black pepper
To serve: Rocket salad with Parmesan shavings
Method
1. Preheat the oven to 180C/gas 4.
2. Start by prepping the chicken. Half both chicken breasts through the middle, then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are 5mm thick.
3. Prepare the breading station with three large mixing bowls: one bowl with breadcrumbs and Parmesan mixed with a fork; another with the beaten eggs; and the third bowl with flour (seasoned with sea salt and freshly ground black pepper). Coat each piece of chicken in flour and shake off the excess. Next dip the chicken into the egg mixture and finally into the breadcrumb mixture; repeat steps for remaining chicken and set aside on a plate.
4. Place a frying pan over medium-high heat, add the sunflower oil. When the oil is hot but not smoking, add the chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to drain.
5. Next make the marinara sauce (tomato sauce). Place a saucepan over a medium heat, and add 2 tablespoons of olive oil. Then stir in the crushed garlic and onion and cook until soft, 4 minutes. Add in the tomatoes and season with sea salt, freshly ground black pepper, dried oregano and chilli flakes, and leave to simmer for 10 minutes.
6. Pour half of the marinara sauce into a shallow ovenproof dish and top with the chicken, then pour the remaining tomato sauce on top. Scatter over the torn buffalo mozzarella and remaining 50g of grated Parmesan and place in the pre-heated oven until the cheese has melted and the sauce is bubbling, for 10-15 minutes.
7. Serve with a rocket salad with shavings of Parmesan cheese.