Chicken Parm

2 Person - Chicken Parm

Ingredients  

 

250g

Chicken breasts

1 Tin

Tomato Passata

1

Onion

1/2 bag

Spinach

2

Garlic cloves

125g

Bread crumbs

200g

Spaghetti Pasta

From Your Pantry

 

125g

Flour

1

Eggs

50g

Parmesan

2 tablespoons

Oil

 

Salt pepper

2 Tablespoons

Vegetable stock

 

Method:

1.     Heat olive oil in a medium pot over medium heat. Add onions and garlic and cook until soft.

2.     Add Tinned tomatoes, 1 cup water, 2 Tablespoons vegetable stock and bring to a boil. Season to taste, with salt and pepper.

3.     Reduce heat and cook until slightly thickened, about 30 minutes. Preheat oven to 200c

4.     Make your knife flush with the chopping board and slice the chicken breasts in half, season with salt and pepper.

5.     Dredge each slice in the flour, then dip in the egg, then dredge in the bread crumbs and set aside.

6.     Add oil to a large pan and heat over medium high heat. Add 2 chicken fillets to the pan and cook until golden brown, about 2 minutes per side. (do this in batches)

7.     Transfer to a baking tray and top each breast with some Tomato Sauce, grated cheese, salt and pepper.

8.     Add Spinach to the tomato sauce and pour the rest of the sauce into the baking dish around the chicken.

9.     Bake in the oven until the chicken is cooked through and the cheese is melted.

10. Boil the pasta in a large pot of water for 8 - 10 minutes, or until tender. Serve with the chicken.

4 Person - Chicken Parm

Ingredients  

 

500g

Chicken breasts

3/4 jar

Tomato Passata

1

Onion

1 Bag

Spinach

3

Garlic cloves

250g

Breadcrumbs

300g

Spaghetti Pasta

From Your Pantry

 

250g

Flour

2

Eggs

100g

Parmesan

2 tablespoons

Oil

 

Salt pepper

2 Tablespoons

Vegetable stock

 

Method:

1.     Heat olive oil in a medium pot over medium heat. Add onions and garlic and cook until soft.

2.     Add Tinned tomatoes, 1 cup water, 2 Tablespoons vegetable stock and bring to a boil. Season to taste, with salt and pepper.

3.     Reduce heat and cook until slightly thickened, about 30 minutes.

4.     Butterfly the chicken breasts and season with salt and pepper. Preheat oven to 200c

5.     Dredge each slice in the flour, then dip in the egg, then dredge in the bread crumbs and set aside.

6.     Add oil to a large pan and heat over medium high heat. Add 2 chicken fillets to the pan and cook until golden brown, about 2 minutes per side. (do this in batches)

7.     Transfer to a baking tray and top each breast with some Tomato Sauce, a few slices of cheese and salt and pepper.

8.     Add Spinach to the tomato sauce and pour the rest of the sauce into the baking dish around the chicken.

9.     Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes

10. Boil the pasta in a large pot of water for 8 - 10 minutes, or until tender. Serve with the chicken.

 

6 Person - Chicken Parm

Ingredients

 

750g

Chicken breasts

1 Jar

Tomato Passata

1

Onion

1 Bag

Spinach

3

Garlic cloves

350g

Bread crumbs

500g

Spaghetti Pasta

From Your Pantry

 

350g

Flour

2

Eggs

150g

Parmesan

3 tablespoons

Oil

 

Salt pepper

3 Tablespoons

Vegetable stock

 

Method:

1.     Heat olive oil in a medium pot over medium heat. Add onions and garlic and cook until soft.

2.     Add Tinned tomatoes, 1 cup water, 3 Tablespoons vegetable stock and bring to a boil. Season to taste, with salt and pepper.

3.     Reduce heat and cook until slightly thickened, about 30 minutes.

4.     Butterfly the chicken breasts and season with salt and pepper. Preheat oven to 200c

5.     Dredge each slice in the flour, then dip in the egg, then dredge in the bread crumbs and set aside.

6.     Add oil to a large pan and heat over medium high heat. Add 2 chicken fillets to the pan and cook until golden brown, about 2 minutes per side. (do this in batches)

7.     Transfer to a baking tray and top each breast with some Tomato Sauce, a few slices of cheese and salt and pepper.

8.     Add Spinach to the tomato sauce and pour the rest of the sauce into the baking dish around the chicken.

9.     Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes

10. Boil the pasta in a large pot of water for 8 - 10 minutes, or until tender. Serve with the chicken.