recipes
Chicken parmigiana penne
2024-04-10
Ingredients
2 chicken breasts (SPA)
½ tsp oregano
Salt and pepper
2 eggs, beaten (Lakeland)
2 tbsp seasoned flour
4 tbsp panko breadcrumbs
50g Parmesan cheese (Zanetti)
2 tbsp olive oil
4 tbsp ready-made tomato pasta sauce
60g grated mozzarella (Emborg packet)
Few fresh basil leaves
You will also need
250g penne pasta Reggia (Lamb brand)
Extra tomato pasta sauce
Grated Parmesan and basil leaves for serving
Method
Season the chicken breasts with oregano, salt and pepper. Bread coat using the flour, then egg. Mix together the breadcrumbs and grated Parmesan and crumb coat the egg coated chicken. Heat the oil in a pan and pan-fry the chicken until golden. Place onto a baking tray, cover with the tomato sauce, basil leaves and top with a good sprinkle of grated mozzarella. Place into the oven at 200`c and cook for 10 minutes ill golden and bubbling. Meanwhile, cook the pasta and mix in the extra tomato pasta sauce, Serve the pasta into 2 deep bowls, decorate with extra grated Parmesan and basil leaves and serve the chicken Parmigiana on top.
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