Chicken Parmigiana (Australia)
Serves 4
Ingredients
Method
4 Chicken Breasts
120 g. Flour
2 Eggs, Beaten
200 g. Breadcrumbs
Salt and Pepper to Taste
30 ml. Olive Oil
400 g. Canned Crushed Tomatoes
1 Garlic Clove, Minced
1 tsp. Dried Oregano
200 g. Mozzarella Cheese, Shredded
50 g. Parmesan Cheese, Grated
Preheat your oven to 200 degrees Celsius.
Season the chicken breasts with salt and pepper, then dredge them in flour, dip in beaten egg, and coat in breadcrumbs.
Heat the olive oil in a pan over medium heat and brown the chicken on both sides. Transfer the chicken to a baking dish.
In the same pan, sauté the minced garlic until fragrant, then add the crushed tomatoes and oregano. Simmer for about 10 minutes until the sauce thickens.
Spoon the tomato sauce over the chicken breasts in the baking dish, then top with the shredded mozzarella and grated Parmesan.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.