Name: PARTNER CONTENT: Cheesy chicken parmigiana
Yield: serving
Cuisine: Ingredients
Ingredients: 4 chicken breasts deboned and skin removed; 1/2 cup flour cake; 2 eggs; 1 cup breadcrumbs; 1/3 cup parmesan cheese grated; 2 Tbs fresh Italian parsley chopped; salt and freshly ground back pepper; oil for frying; 500 ml rhodes homemade tomato sauce; 1 cup mozzarella cheese grated; 1/4 cup fresh basil; to serve: cooked pasta

Recipe Disclaimer

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Ingredients (12)

4	chicken breasts — deboned and skin removed
1/2 cup	flour — cake
2	eggs
1 cup	breadcrumbs
1/3 cup	parmesan cheese — grated
2 Tbs	fresh Italian parsley — chopped
	salt and freshly ground back pepper
	oil — for frying
500 ml	rhodes homemade tomato sauce
1 cup	mozzarella cheese — grated
1/4 cup	fresh basil
	to serve: cooked pasta

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Method:

Here is the recipe for homemade tomato sauce.

Place each chicken breast between two pieces of plastic wrap and beat with a wooden rolling pin to flatten.

Place out three bowls. In the first place the cake flour. In the second, lightly whisk the eggs. In the third place the breadcrumbs, Parmesan cheese, parsley, and seasoning.

Dip each chicken fillet into flour and shake to remove any excess.

Dip each chicken breast into the eggs & then into bread crumb mixture, such that a coat of crumbs adheres evenly to the chicken.

Heat some oil in a non-stick frying pan and brown the chicken on each side, until golden.

Place a layer of prepared Tomato Sauce in the bottom of a casserole dish.

Place the chicken on top of the sauce.

Top each piece with a generous spoonful of the prepared Tomato Sauce.

Sprinkle over the Mozzarella cheese.

Bake the chicken parmigiana in an oven that has been preheated to 180°C for 20-25 minutes or until golden and bubbly and chicken is cooked through.

Sprinkle with the fresh basil leaves and serve over pasta.