Ultra Simple Delicious Chicken Parmigiana

Fry, top with this and that, oven-bake and wait for it to be ready - simple and delicious!

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)
Serves 2 Prep: 15 min Cook: 25 min

Ingredients

Chicken breast fillets 2
Salt & pepper as required
Olive oil as required
Garlic 2 cloves
Tomato sauce (shop bought) 6 tbsp
Parmigiano reggiano 6 tbsp
Mozzarella cheese ball 1
Crisps (ready salted) 1 pack
Olives (optional) 10
Potatoes (medium) 4
Carrot (medium) 1

Method

1
Slice chicken into two, then tenderise for quick cooking. Season with the salt & pepper and keep aside for 5 minutes.
2
Put 2 tbsp olive oil in a large frying pan on high heat and add the chicken and bitesize potatoes and carrots.
3
Fry the chicken on both sides for 3 minutes each until nicely browned then turn the heat off. Stir the potatoes and carrots to brown evenly.
4
In the meantime, add 1 tbsp of olive oil in an ovenproof dish and spread with a brush. Add the roughly chopped garlic.
5
Add the chicken, potatoes and carrots to the oven dish and spread the tomato sauce on top of the chicken. This time I used a shop bought tomato sauce with chili.
6
Sprinkle 4 tbsp of Parmigiano reggiano on top and add the mozzarella cheese cut into coarse pieces.
7
Scatter the crushed crisps, olives and 2 more tbsp Parmigiano reggiano on top to finish.
8
Bake in a preheated oven 200C for 25 minutes.

Tips & Note

Ultra Simple Delicious Chicken Parmigiana

Fry, top with this and that, oven-bake and wait for it to be ready - simple and delicious!

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)

Serves 2

Prep: 15 min

Cook: 25 min

Ingredients

Chicken breast fillets 2
Salt & pepper as required
Olive oil as required
Garlic 2 cloves
Tomato sauce (shop bought) 6 tbsp
Parmigiano reggiano 6 tbsp
Mozzarella cheese ball 1
Crisps (ready salted) 1 pack
Olives (optional) 10
Potatoes (medium) 4
Carrot (medium) 1

Ultra Simple Delicious Chicken Parmigiana

Recipe ID :2411 Posted on 16 FEB 2017

Serves 2

Prep 15min
Cook 25min
views 821
printed 3

saved 2

Fry, top with this and that, oven-bake and wait for it to be ready - simple and delicious!

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Ingredients

Print Ingredients Email Ingredients
2
as required
as required
2 cloves
6 tbsp
6 tbsp
1
1 pack
10
4
1

Method

Prep
15min
Cook
25min
1
Slice chicken into two, then tenderise for quick cooking. Season with the salt & pepper and keep aside for 5 minutes.
2
Put 2 tbsp olive oil in a large frying pan on high heat and add the chicken and bitesize potatoes and carrots.
3
Fry the chicken on both sides for 3 minutes each until nicely browned then turn the heat off. Stir the potatoes and carrots to brown evenly.
4
In the meantime, add 1 tbsp of olive oil in an ovenproof dish and spread with a brush. Add the roughly chopped garlic.
5
Add the chicken, potatoes and carrots to the oven dish and spread the tomato sauce on top of the chicken. This time I used a shop bought tomato sauce with chili.
6
Sprinkle 4 tbsp of Parmigiano reggiano on top and add the mozzarella cheese cut into coarse pieces.
7
Scatter the crushed crisps, olives and 2 more tbsp Parmigiano reggiano on top to finish.
8
Bake in a preheated oven 200C for 25 minutes.
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