Serve immediately with freshly cooked spaghetti. Place in the oven or under the grill for 2-3 minutes or until the cheese and sauce is bubbling and the chicken is cooked all the way through. Place chicken in a single layer in a baking dish. When the sauce is warm, top the chicken with the sauce and sprinkle on the mozzarella cheese. While the oven is preheating, warm the marinara sauce over low to medium heat on the stove. Sprinkle each breast with Parmesan cheese and then sprinkle the cheese lightly with a few tablespoons of water- this will help the Parmesan cheese melt slightly. To finish the Olive Garden Chicken Parmesan recipe: Preheat the oven to 350☏. Add the chicken breasts to the baking sheet and top each one generously with the marinara sauce, spreading right to the edges. Line a large baking sheet with low sides with parchment paper. Heat an oven to 240☌/475F/Gas mark 9 or a grill to its hottest setting. You may need to do this in batches depending on the size of the pan. 3 Add a generous tablespoon of sauce on top of each chicken breast then add a few basil leaves. Then, arrange place the browned chicken on top of sauce. Remove with a slotted spoon and transfer to a plate lined with kitchen paper. 2 Ladle enough marinara sauce to coat the bottom of a 9×13 inch baking dish. Fry the crumbed chicken in the oil for 1-2 minutes either side until golden brown- they will continue to cook in the oven/grill. Remove the parchment paper and dip each breast in the seasoned flour, then in the egg and finally the breadcrumbs. Place the breadcrumbs, egg and seasoned flour in three separate wide bowls. Heat the oil in a large frying pan over a medium-high heat. Lay the chicken breasts across the chopping board, place a piece of parchment paper on top and, using a rolling pin, flatten the breasts gently to a thickness of about 1cm. Transfer the sauce to a container and set aside. Blitz until completely smooth- you can also pass the sauce through a fine sieve if you’d prefer. Check the seasoning before transferring the sauce to a food processor or blender. Bring the contents of the pan to a steady simmer and then reduce the heat and cook for 35 minutes or until the sauce has reduced by half. Add in the tomatoes and fill one of the tins half way up with water and add this also. Add the garlic, chilli flakes and oregano and stir through for 1-2 minutes. When it’s hot, add the onion and fry gently for 10 minutes or until softened and slightly golden. Dredge Chicken: Line up 3 bowls - the first is flour with half the chicken seasoning stirred in, the 2nd is 2 beaten eggs and the 3rd is Panko, parmesan and the rest of your seasoning. For the marinara sauce, place a large frying pan over a medium high heat and add the oil. Chicken Seasoning: In a small pot combine 1 tsp salt and garlic powder, alongside 3/4 tsp dried oregano and 1/2 tsp black pepper.
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