Chicken Parmigiana

This is my fourteen year old's favorite supper. Despite my enthusiasm (or perhaps because of it) she has a limited palate. As my husband says, she is the long term case study in chicken consumption. She really only eats chicken. Once she became a vegetarian - we feared she would perish. It didn't last long. Anyway, there's always a smile on her face when Chicken Parmigiana is served for supper.

I like it as it's a fairly quick do ahead supper and if you make enough of it you can have it in sandwiches the next day.  It's wonderful in a squishy ciabatta bread with fresh basil, salad greens and a swirl of mayo.

I know many people pound their chicken breasts when they make this but I don't.  The reason being I find if they are thin they tend to get rather dry and stringy - which is no fun for anyone.  Better to be plump and juicy, remember they are going to cook through in the oven.

If you are a purest use your homemade tomato sauce, if you are a mum in a hurry use your favorite store bought variety.

4 large boneless, skinless chicken breasts
2 eggs
1 cup of dried breadcrumbs laced with salt, pepper and very finely chopped herbs (rosemary, thyme, oregano are all good options)
olive oil
1 tablespoon of butter



1 1/2 - 2 jars of your very favorite store bought tomato sauce
1/2 cup of mozzarella cheese (grated or shredded) USE MORE IF YOU LIKE
1 cup grated Parmesan cheese
A healthy handful of freshly chopped herbs (parsley, basil or oregano)

Heat the oven to 400F

Beat the eggs on a large plate.

Pour the breadcrumbs, chopped herbs, salt and pepper on a large plate.

Dry the chicken, dip in the egg wash and then press into the breadcrumb mixture until thoroughly coated.

In a large frying pan, heat the olive oil and butter until hot and foaming.

Lay the chicken breasts into the pan and brown on both sides.

While the chicken is browning, pour the tomato sauce in the bottom of a large ovenproof dish.  Use enough so that the bottom of the dish is thickly covered.

Lay the browned chicken breasts on top of the tomato sauce.  Don't worry if the chicken breasts are not cooked through.  They will finish cooking in the oven. Sprinkle with the chopped fresh herbs.

Pour more tomato sauce over the top of the chicken breasts until they are fairly well coated. 

Place the mozzarella and Parmesan over each breast. 



Place in the oven, uncovered for approximately 20 minutes, or until the chicken is cooked through and the cheese is bubbling.

Remove from the oven and serve with a fresh green salad and warm crusty bread to sop up the sauce.  Don't forget a glass of pinot.