Monday, 22 January 2018

Baked Chicken Parmigiana with Herbed Rice

Baked Chicken Parmigiana with Herbed Rice
Ranked among the five most visited countries the world over year after year, Italy and Italians and their food have taken the world by storm, be it their warm and friendly approach to tourists, their pristine white beaches or their jewel toned blue waters, you cannot deny that this place is on your must visit bucket list as well.

A place that people love to visit and explore and return to cannot be one if it aint got some lip smacking food and what can I say about Italian food, its simple but delicious flavours, its soft and creamy desserts or its to die for wine and cheese, not to forget their gelatos!, Italy is a food lovers paradise.

Today, I'd like to share a recipe that is easy to execute, fast to put together and light on the calorific meter as well, its USP though is that it complements wonderfully with an array of sides, its called Baked Chicken Parmigiana.

Chicken Parmesan
Chicken Parmigiana is an international variation made from a old traditional recipe in southern Italy in Sicily. “Parmegiana” meant twice-cooked aubergine or eggplants. The Sicilians would dip slices of eggplant in a thin layer of beaten egg, bread and fry them, top them with slices of Parmesan cheese and home-made tomato sauce before finally baking them in the oven.

Salivating yet?, over to the recipe then...

Serves: 2 persons

You will need:

For the chicken
Chicken breast - 1
Egg - 1
Bread crumbs - 1/4 cup (50 gms)
Parmesan cheese powder - 1 tablespoon
All purpose - 1/4 cup (50 gms)
Black pepper powder - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Oregano flakes - 1/2 teaspoon
Salt to taste
Marinara sauce - 2 tablespoons
Mozzarella cheese (grated) - 4 tablespoons OR 4 cheese slices
Oil - 3 tablespoons

For the Herbed Rice
Rice - 4 tablespoons (washed and soaked for 20 mins)
Garlic OR Herbed butter - 2 teaspoons
Chicken stock cube - 1/2
Water - 1 cup 


To make the chicken
Start by cutting the breast into two lengthwise 

You will now be left with two pieces

Next put one chicken breast piece between two sheets of cling film and beat with moderate pressure using a rolling pin or the back of a wooden spoon. Whack repeatedly till the meat flattens out to approx 1/6th of an inch.

Now mix the black pepper powder, garlic powder, oregano flakes and salt and generously sprinkle onto both sides of the flattened meat.

Gently rub in half the spices into the meat using a round motion with your fingers.

Now prepare three dipping stations, one with a whisked egg, one with all purpose flour and one with a mixture of Parmesan cheese and bread crumbs.

Dip the seasoned chicken in to the whisked egg,

Next dip into the flour and dust off the excess,

Now dip in the egg again,

Finally dip in the bread crumb and Parmesan mixture.

Lay the prepared chicken breast on a baking tray that has been lined with foil or baking parchment that has been well oiled.

Refrigerate for 30 mins.

Now brush 2 teaspoons oil on the top of each piece of chicken and bake in a 200 degree C, preheated oven for 30 minutes.

Once nicely golden brown, remove from the oven, apply a tablespoon of marinara sauce to each piece of chicken, top with grated cheese or cheese slices and bake for 5 more minutes.

Serve atop a bed of Herbed Rice, or spaghetti or a simple lettuce and olive salad.

To make the Herbed rice:

Start by melting the butter in a pan.

Now add in soaked rice and saute for one minute.

Lastly add in 1 cup of water and the chicken stock cube, cook on a low flame till all the water evaporates and the rice is cooked through.

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