Chicken Recipes

PARMESAN CHICKEN BAKE

The tomato sauce may be made the day before and left to cool. Serve with crusty bread and salad.

INGREDIENTS
4 chicken breasts, boned and skinned
4 tablespoons all-purpose flour
4 tablespoons olive oil
salt and black pepper

FOR THE TOMATO SAUCE
1 tablespoon olive oil
1 onion, finely chopped
1 stalk celery, finely chopped
1 red bell pepper, seeded and diced
1 garlic clove, crushed
14-ounce can chopped tomatoes with their juice
2/3 cup homemade/canned chicken stock
1 tablespoon tomato paste
2 teaspoons sugar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley

TO ASSEMBLE
8 ounces mozzarella cheese, sliced
4 tablespoons grated Parmesan cheese
2 tablespoons fresh breadcrumbs

SERVES 4

1. To make the tomato sauce, heat 1 tablespoon of the oil in a frying pan and gently cook the onion, celery, pepper and crushed garlic in the oil until tender.

2. Add the tomatoes with their juice, the stock, paste, sugar and herbs. Season to taste and bring to a boil. Simmer for 30 minutes to make a thick sauce, stirring occasionally.

3. Divide the chicken breasts into two natural fillets, place between sheets of plastic wrap and flatten to a thickness of 1/4 inch with a rolling pin.

4. Season the flour. Toss the chicken breasts in the flour to coat, shaking to remove the excess.

5. Preheat the oven to 350°F. Heat the remaining oil in a large frying pan and cook the chicken quickly in batches for 3—4 minutes, until colored. Remove and keep warm while frying the rest of the chicken.

6. To assemble, layer the chicken pieces in a large baking dish with the cheeses and thick tomato sauce, finishing with a layer of cheese and breadcrumbs on top. Bake uncovered for 20—30 minutes or until golden brown.