When you’re craving a dinner that comforts you from the inside out, this one fits the bill. Chicken parmigiana usually takes at least an hour to pull together, whereas our version is ready to eat in just half the time - and you don’t even have to turn the oven on.
There’s something quite special about crispy, tender fried chicken sitting over a rich tomato sauce and finished with melting mozzarella. Serve alongside a simple rocket salad dressed with lemon and olive oil, or with a generous portion of spaghetti for a real hug-in-a-bowl dinner.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
623
Ingredients
700 g tomato and basil sauce
400 g tinned chopped tomatoes
4 chicken breasts
50 g plain flour
75 g breadcrumbs
50 g finely grated Parmesan
2 medium eggs
3 Tbsp. olive oil
125 g ball mozzarella, drained and thinly sliced
fresh basil leaves, to serve
Directions
Step 1
Pour the tomato sauce and chopped tomatoes into a pan, set over a low heat while you prepare the chicken. Preheat grill to medium-high.
Step 2
Put chicken breasts on a board, cover with clingfilm and bash with a rolling pin until 1cm thick. Put the flour and some seasoning into a shallow bowl. In another bowl, mix the breadcrumbs with the Parmesan. In a third bowl, beat the eggs. Coat each chicken breast in flour, tap off excess, dip into the egg, then coat in breadcrumb mixture.
Step 3
Heat oil in a large frying pan and fry chicken for 3min on each side, or until golden and cooked through (you may need to do this in batches).
Step 4
Pour the hot tomato sauce into an ovenproof dish, arrange the chicken on top of the sauce, top each chicken breast with mozzarella slices, then grill for 5min until golden and bubbling.
Step 5
Season well and scatter with basil leaves. Serve.
Bashing the chicken tenderises the meat and helps it cook more quickly.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
