So my sister informed me about Blac Chyna an American video girl, model and entrepreneur who provides step by step tutorials of family life and recipes on her snapchat. The first day I added Blac Chyna she had made Chicken Parmesan, but the only disadvantage was that we do not know how much of each ingredient she added into the recipe. So I screen shot her steps and adapted it to a UK version (some herbs she used is only available in the US).
I made a big batch to last two days but boy was I wrong. My family and I gobbled it up in one sitting. Moreover my Brother’s favourite all time dish is spaghetti bolognaise but he has now said this is his new fav- I feel so honoured! If you are vegetarian you can omit the breading method and just buy breaded soya/quorn fillet.
Anyway..enough of my waffle, see the recipe below!
Chicken Parmigiana Recipe
- 4 chicken breasts, tenderised and cut in half to make 8 thin fillets
- Salt and black pepper for seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp chilli flakes
- Dessert spoon of Spanish Tomato and Chorizo Blend Bros
- 1 cup Paxo Golden breadcrumbs
- 1/2 tsp dried parsley
- 1/2 tsp mixed herbs
- 1/4 tsp garlic salt
- 1/4 cup Parmesan, finely grated
- 1 egg,beaten and placed in a plate
- Extra virgin olive oil for brushing onto the chicken and grease proof paper
- Napolina tomato and basil pasta sauce (440g)
- Asda’s Chosen by you bolognaise sauce ( 315g)
- Fresh mozzarella, sliced
- Parmesan, finely grated to add on top of the chicken
Clean 4 chicken breasts, place a breast on clingfilm and wrap the clingfilm ontop, use a meat tenderiser/spatula/rolling pin and bash it until 1 cm thick, sprinkle with salt and pepper on both sides
Leave to sit for 1 hour . I left it in the oven and closed the door (do not put the heat on).
Whilst you wait for the chicken, make the breadcrumb mixture by mixing together all the ingredients
Preheat the oven to 180°C. On a oven-proof tray cut grease-proof paper to the size of the tray and brush on extra virgin olive oil so the chicken doesn’t stick.
While you are waiting for the oven to warm up, set up the “station”: the chicken in one plate, the beaten egg, breadcrumb mixture and the tray in the exact order. First take the chicken, dip it into the egg on both sides and add to the breadcrumb mixture – pat it down so the mixture adheres and place on the tray. Repeat until you have used up all the chicken breast. Dab the extra virgin olive oil on the chicken so it crispens up. Place in the oven and bake for 25 minutes, turning over midway.
NB: We omit putting the chicken in the flour as the chicken is sealed with Blend Bros. Also if you find that after 25 minutes the chicken isn’t golden in colour, switch the oven to medium grill for around 1-2 minutes on each side.
When a golden colour is achieved, add the chicken fillet into a deep dish. Sprinkle the fillets with garlic salt and chilli flakes. Add Napolina sauce on top of the chicken, sprinkle Parmesan and add fresh mozzarella slices on each . Then add Asda’s sauce
Place back in the oven at 180°C and cook until the cheese has browned and melted (approx 5 minutes). At the same time cook the spaghetti according to the instructions (put add extra virgin olive oil and salt in the boiling water).
When the chicken is browned switch the oven off and leave it in there for 5 minutes. Serve on a bed of spaghetti and sprinkle dried parsely on the top