Chicken Parmesan (Chicken Parmigiana)

10mins Prep time

25mins Cook time

2 Serves

You'll need:

Tomato & Basil Stir-in Sauce

£4.30

For the sauce:

1 jar of Bay’s Kitchen Tomato & Basil Stir-In-Sauce

For the chicken:

2 Large chicken breasts halved horizontally to make 4 fillets
2 Large eggs
2 Tbsp fresh chopped parsley
120g gluten-free breadcrumbs
45g fresh grated parmesan cheese
45g cup olive oil for frying
Salt and pepper to season

For The Topping:

250g Mozzarella cheese sliced or shredded
45g Fresh shredded parmesan cheese
2 Tbsp fresh chopped basil or parsley

Step #1

Preheat oven 220°C. (430°F). Lightly grease an oven tray (or baking dish) with non-stick cooking oil spray; set aside.

Step #2

Whisk together eggs, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for 15 minutes.

Step #3

When chicken is ready for cooking, mix bread crumbs, and Parmesan cheese together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.

Step #4

Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).

Step #5

Place chicken on prepared baking tray/dish and top each breast with about 1/3 cup of sauce. Top each chicken breast with 2-3 slices of mozzarella cheese and about 3 tablespoons parmesan cheese. Sprinkle with basil or parsley.

Step #6

Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

Stir, Simmer & Serve

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