Tasty Things To Do With Tomatoes: Chunky Chicken Parmigiana

4 months ago

Rich and flavourful, this is the ultimate Italian-American go-to dish for a family dinner!


Chunky Chicken Parmigiana


4 Chicken breast fillets

2 tsps Italian seasoning

Sea salt and freshly cracked black pepper, to season

2 Eggs, lightly beaten

2 cups Bread crumbs

1/4 cup Cooking oil

Chunky Tomato Sauce:

2 Tbps Butter or margarine

2 Tbps Olive oil

2 cloves Garlic, minced

1 white Onion, chopped

1 stalk Celery, chopped

1 Carrot, peeled and chopped

2 (800g) cans Diced tomatoes

1/2 tsp Italian seasoning

1 large Bayleaf

1 can Anchovy, mashed

2-3 tsps Fish sauce

Salt and pepper, to season

4 slices Fresh mozzarella

  1. Gently pound chicken breast fillets to soften. Season generously with a teaspoon of Italian seasoning, sea salt and freshly cracked black pepper. Dip the chicken breasts into the beaten eggs then coat with bread crumbs seasoned with a teaspoon Italian seasoning.
  2. Bring a frying pan with cooking oil to medium high heat. Fry the chicken fillets in batches until golden brown on both sides. Remove excess oil from the cooked chicken using paper towels then place in a baking dish. Set aside.
  3. Next, make the chunky tomato sauce. Heat butter and oil in a saucepan. Sauté garlic, onion, celery and carrots until softened, about 3-4 minutes. Add the diced tomatoes, Italian seasoning, bay leaf, and fish sauce. Simmer partially covered for 10-15 minutes until sauce thickens. Season to taste with sea salt, black pepper and more fish sauce, if desired.
  4. Ladle chucky tomato sauce on the cooked chicken and top with mozzarella cheese. Bake in a 350°F preheated oven for 10-15 minutes or until cheese melts. Serve hot.
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