Chicken parmesan with the BEST tomato sauce
This tomato sauce is the easiest and tastiest, fuss free recipe. It is also so versatile, I love to use it for pizza, bolognese, lasagne as well as how I have done in this recipe as a simple and fresh sauce to have with pasta.
I came up with it when I had too many tomatoes in the house one evening and couldn't bear to throw them away so decided to cut them up and throw them into a baking tray to roast with some garlic and onions.
It's very important though to make sure you stuff the garlic cloves into the tomato flesh to avoid them burning.
Here i've used the sauce to serve with pasta and breaded chicken parmesan. A simple, quick and delicious summer recipe with leftovers that can be used a variety of ways the next day.
Ingredients:
3 large tomatoes
1 punnet of cherry tomatoes
5-6 garlic cloves (more or less to your taste)
1 onion peeled and quartered
2 tablespoons olive oil
salt and pepper
4 chicken breasts
1 cup of bread crumbs
1/4 cup of grated parmesan
2 eggs
2 cups of pasta
butter and oil to fry the chicken
-- heat the oven to 180'C
1) Cut the large tomatoes into quarters and press the peeled garlic cloves into the flesh - one per segment.
2) Place segments into a baking tray with the cherry tomatoes and onion. Season generously with salt and pepper and drizzle with the olive oil.
3) Place the tomatoes into the oven for at least 20 minutes although they will intensify in flavour the longer you leave them in the oven.
4) Place the chicken breast into a large sandwich bag and use a meat tenderizer to flatten the chicken out and make each breast the same thickness
5) Place the eggs into a wide shallow dish and whisk lightly with a fork. Place the breadcrumbs into another dish and mix in the grated parmesan.
6) Heat 3 tablespoons of oil in a frying pan ready to fry the chicken
7) Dip each chicken breast into the egg, then coat with bread crumbs and place into the frying pan.
8) Cook each chicken breast for about 3 minutes on each side until golden brown
9) Finish off/keep warm in the over for 5-10 minutes until the rest of the meal is ready
10) Once the tomatoes have started to blister and the onion and garlic looks golden remove from the oven and blitz in the food processor to make your sauce. Check seasoning at this point and add more as needed
11) Serve your chicken with pasta of your choice, tomato sauce and some side salad for added greens.
I came up with it when I had too many tomatoes in the house one evening and couldn't bear to throw them away so decided to cut them up and throw them into a baking tray to roast with some garlic and onions.
It's very important though to make sure you stuff the garlic cloves into the tomato flesh to avoid them burning.
Here i've used the sauce to serve with pasta and breaded chicken parmesan. A simple, quick and delicious summer recipe with leftovers that can be used a variety of ways the next day.
Ingredients:
3 large tomatoes
1 punnet of cherry tomatoes
5-6 garlic cloves (more or less to your taste)
1 onion peeled and quartered
2 tablespoons olive oil
salt and pepper
4 chicken breasts
1 cup of bread crumbs
1/4 cup of grated parmesan
2 eggs
2 cups of pasta
butter and oil to fry the chicken
-- heat the oven to 180'C
1) Cut the large tomatoes into quarters and press the peeled garlic cloves into the flesh - one per segment.
2) Place segments into a baking tray with the cherry tomatoes and onion. Season generously with salt and pepper and drizzle with the olive oil.
3) Place the tomatoes into the oven for at least 20 minutes although they will intensify in flavour the longer you leave them in the oven.
4) Place the chicken breast into a large sandwich bag and use a meat tenderizer to flatten the chicken out and make each breast the same thickness
5) Place the eggs into a wide shallow dish and whisk lightly with a fork. Place the breadcrumbs into another dish and mix in the grated parmesan.
6) Heat 3 tablespoons of oil in a frying pan ready to fry the chicken
7) Dip each chicken breast into the egg, then coat with bread crumbs and place into the frying pan.
8) Cook each chicken breast for about 3 minutes on each side until golden brown
9) Finish off/keep warm in the over for 5-10 minutes until the rest of the meal is ready
10) Once the tomatoes have started to blister and the onion and garlic looks golden remove from the oven and blitz in the food processor to make your sauce. Check seasoning at this point and add more as needed
11) Serve your chicken with pasta of your choice, tomato sauce and some side salad for added greens.
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