Chicken Parmigiana without the Parmesan
A chicken Parmigiana without breadcrumbs and Parmesan.
|2||garlic — cloves, finely chopped|
|400 g||canned tomatoes — chopped|
|fresh basil — torn|
|1.25 ml||black pepper — freshly ground|
|4||chicken breast fillets — skinned, pounded|
|freshly ground black pepper|
|4||mozzarella cheese — slices|
Preheat the oven to 180 °C.
Add the olive oil and garlic to the pan and just heat until the garlic begins to dance in the oil. Do not fry the garlic.
Add the tomatoes, basil, salt and pepper and simmer for 7 minutes.
Season the chicken breasts on both sides with salt and pepper and fry in olive oil until brown.
Place the chicken in a baking dish, spoon the tomato sauce over the top and finish with a slice of Mozzarella on top of each piece of chicken.
Bake for about 35 minutes and serve with pasta or a green salad.