Chicken Parmigiana
A fresh Italian dish with wonderful flavours of tomato, basil and garlic
Servings Prep Time
2 15 minutes
Cook Time
35 minutes
Servings Prep Time
2 15 minutes
Cook Time
35 minutes
Ingredients
  • 2 Free range chicken breasts
  • 1 can Mutti tinned tomatoes (or other confirmed sugar-free brand)
  • 1/2 cup (50g) Parmesan cheese, grated
  • 2 Garlic cloves, minced
  • 10 Fresh basil leaves, washed, dried & torn
  • Sea salt
  • Black pepper
Instructions
  1. Preheat the oven to 220°C Fan/ 240°C electric/ 428°F or gas mark 7.
  2. Next butterfly your chicken breasts by laying them flat, cutting them and opening them like a book. Then cover them with cling film and beat to flatten with a meat tenderizer or a rolling pin.
  3. Grease an ovenproof dish with some olive oil and place the flattened chicken breasts into it.
  4. Open the tin of tomatoes and mix in minced garlic and basil leaves then spread the full tin of chopped tomatoes evenly over the two breasts. Season each breast with a sprinkle of sea salt and black pepper.
  5. Cover the dish with tin foil and bake for 15 minutes.
  6. Remove the dish from the oven sprinkle cheese evenly over both chicken breasts. Bake again uncovered for 15-20 mins until cheese is melted and chicken is cooked through.
  7. I highly recommend checking the temperature with a meat thermometer to make sure that the chicken is done. Buon appetito!