Chicken Parmesan

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F, fan) and set a large baking dish aside.
2. Heat the olive oil in a medium saucepan over medium heat. Cook the onion for 5 to 6 minutes, stirring often, until soft.
3. Add the garlic and cook for another minute.
4. Add the passata, oregano and sugar. Stir, bring to the boil, then simmer gently for 10 minutes. Turn off the heat.
5. Meanwhile, lay the chicken breasts flat and slice each in half through the middle to make 4 thin, even fillets. Dust both sides with the flour.
6. Whisk the eggs in a bowl.
7. In a second bowl, mix the panko, paprika, salt, pepper, half the parmesan and the 2 tbsp olive oil until the crumbs are evenly coated in oil.
8. Dip each fillet in the egg, then press it into the breadcrumbs on both sides until fully coated. Lay them in a single layer in the baking dish.
9. Bake for 10 minutes, until the breadcrumbs are lightly browned.
10. Remove the dish from the oven. Spoon 3/4 of the marinara around the chicken, lifting each piece with a spatula so the sauce spreads over the base.
11. Spoon the rest of the marinara over the chicken. Top with the mozzarella slices, the remaining parmesan and the 1/4 tsp dried oregano.
12. Bake for 15 to 20 minutes, until the chicken is golden and piping hot all the way through.
13. Serve with cooked spaghetti and sprinkle with the fresh basil.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseParmesan cheeseChicken breastMozzarella cheeseBreadcrumb