Good afternoon here me will give you a recipe chicken parmigiana which is interesting The way preparing it is very easy. You just need to be careful to get results from chicken parmigiana which has aroma and taste that can evoke our tastes.

So that the result of chicken parmigiana, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare chicken parmigiana the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required for make

1. Use 2 chicken breasts,
2. Prepare 200 g dried spaghetti,
3. Use Golden breadcrumbs, around 4 tbsp worth
4. Prepare 40 g 30% reduced fat mature cheddar cheese,
5. Use 250 g smooth tomato passata,
6. Use 1 tbsp tomato pureé,
7. Prepare 1 tsp dried basil,
8. Take 1 tsp dried oregano,
9. Use Around 8g finely grated parmesan or hard Italian cheese,
10. Prepare Pinch table salt for cooking water
11. Prepare 2 cloves garlic, crushed,
12. Take Fresh basil leaves to garnish
13. Prepare Salt and pepper to season,
14. Prepare 1 medium beaten egg,

Heat the olive oil and butter together in a large skillet over medium heat. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides. Chicken parmigiana, or chicken parmesan ( Italian: pollo alla parmigiana ), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.

Instructions to cook Chicken Parmigiana:

1. Take each chicken breast and trim off any excess fat or gristle. Take a sharp knife and carefully cut longways through the middle of each breast so you have two thinner pieces. Place them on a chopping board and put cling film over them and using a rolling pin or meat tenderiser gently flatten them out a little bit on the thicker end so they appear more even.
2. Season each breast with salt and pepper and dip them into the beaten egg mix and then into the breadcrumbs. Ensure that they are evenly covered with no gaps showing.
3. Preheat the oven to gas mark 6 or 180 degrees and lay some foil over a baking tray and then place a metal grill rack on top. Put the chicken onto the grill rack. Then put into the oven on a upper middle shelf and start to bake for 25-30 minutes.
4. Meanwhile put a medium saucepan onto the hob over a medium heat and add the tomato passata. Add salt and pepper to season, the tomato pureé, crushed garlic and dried herbs. Mix together and leave to simmer on a very low heat with a lid on.
5. After the chicken has been in the oven for 15 minutes, bring a large saucepan of salted water to the boil (I usually boil the water in the kettle then add it to the pan to save time). Add the spaghetti and begin cooking according to the packets instructions.
6. Keep an eye on the tomato sauce and stir in occasionally, if it looks too thick add a tbsp of the pasta water to it to loosen it up. Once the pasta has finished cooking drain it off in a collender. Season with salt and pepper.
7. Remove the chicken from the oven ten minutes before it's cooked. If it's needed, turn each breast piece over on the rack. Spoon over some of the tomato sauce onto the top of each piece of chicken. Cut the cheddar cheese into thin slices and place it over the breaded chicken pieces, evenly. Place it back in the oven for the remaining ten minutes so the cheese melts and the tomato sauce is warm.
8. Remove the remaining tomato sauce from the heat. Take the large saucepan, now empty, that the pasta was cooked in and re-add the spaghetti, off the heat. Then ladel in the remainder of the tomato sauce, stir it through the pasta evenly.
9. Plate up the spaghetti into shallow bowls. Remove the chicken from the oven, it should be golden brown and the cheese nicely melted now, and place over the top of the pasta, dividing between the two bowls. Grate over a little parmasan and garnish with fresh basil. Enjoy!
10. Done and ready to serve!

Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper. Beat the eggs in a wide shallow bowl. Dredge the chicken in flour, tapping off the excess. The chicken will finish cooking in the oven.

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