Chicken Parmigiana - Quick, easy and morish.
You’re confined to your home, you’ve stocked up your pantry, fridge and freezer, so you can physically isolate yourself as much as possible
Some countries have passed the peak, and self isolation is over. Others are just entering.
So here is a Chicken Parmigiana recipe, that’s quick and easy, from ingredients that many people may have stocked up on.
CHICKEN PARMIGIANA FOR ANY OCCASION.
- Crumbed chicken fillets – size depends on you. You can do snack / lunch size tenders or a meal size fillet.
- Cheese – I used Havarti but Mozzarella is also good if you have it.
- Sliced ham – optional
- Salsa dip or Home made tomato salsa or Tomato bolognese sauce.
If you have chicken fillets, great, you can crumb them with a simple panko crumb recipe. If you have pre-crumbed chicken tenders in your freezer, then you’re in luck.
Make the Panko crumbs ahead of time and store them in an airtight container. Recipe below along with fresh salsa and bolognese sauce.
Skip ahead to My personal Parmigiana recipe, if you intend to use pre-crumbed chicken fillets / tenders and Salsa dip or Bolognese Sauce – off the shelf.
Click to skip ahead:
- Panko crumb directions
- Classic Fresh Tomato Salsa recipe
- Bolognese Sauce Recipe
- My personal quick Parmigiana recipe
PANKO CRUMB DIRECTIONS
Below is an excerpt from thepioneerwoman.com
“Quick and easy panko crumb recipe
▪️Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
▪️Spread the crumbs on a baking sheet and bake at 300°F / 150°C until the crumbs are dry but not toasted, about 6 to 8 minutes. …
▪️Immediately remove bread crumbs from oven and allow them to cool.
▪️Store in a dry airtight container.”
The recipe goes on to give instructions for those who don’t have a food processor.Read more at thepioneerwoman.com
CLASSIC FRESH TOMATO SALSA RECIPE
Below is an excerpt from thespruceeats.com
Classic Fresh Tomato Salsa
▪️3 tablespoons onion (finely chopped)Read more at thespruceeats.com
▪️2 small cloves garlic (minced)
▪️3 large ripe tomatoes (peeled, seeds removed, and chopped)
▪️2 chile peppers (hot or mild, chopped)
▪️2 to 3 tablespoons cilantro (chopped)
▪️1 1/2 to 2 tablespoons lime juice.
▪️Salt (to taste)
▪️Freshly ground black pepper (to taste)
BOLOGNESE SAUCE RECIPE
Below is an excerpt from bbcgoodfood.com You only use the sauce part of the recipe.
Basic Bolognese Sauce
▪️2 x 400g tins plum tomatoesRead more at bbcgoodfood.com
▪️small pack basil-, leaves picked, ¾ finely chopped and the rest left whole for garnish
▪️1 tsp dried oregano
▪️2 fresh bay leaves
▪️2 tbsp tomato purée
▪️1 beef stock cube
▪️1 red chilli, deseeded and finely chopped (optional)
▪️125ml red wine
▪️6 cherry tomatoes, sliced in half
MY PERSONAL QUICK HMM – PARMIGIANA RECIPE
- Pre-crumbed small chicken breast tenders 400g box AUD $3.50 or fillets – price will vary
- Salsa dip 100g AUD $1.99
- Sliced ham AUD $1.50
- Havarti cheese AUD $3.99
1. Preheat your oven 180 – 200 °C ( 350 – 390 °F) or Heat your pan and oil.
2. Cook your crumbed chicken breasts.
You can fry or oven cook your crumbed chicken breasts.
I prefer oven as there is no need for oil.
The oven instructions for my crumbed chicken is 20min turning over at 10min.
Cook your crumbed chicken according to the instructions on your box, or according to its weight / thickness, or as your poultry supplier recommends.
Chicken must be thoroughly cooked, never eat uncooked chicken.
Allow approx. 10 min at the end of the instructed cooking time, for the toppings.
3. Remove the chicken pieces from the oven or pan and position on an oven tray.
- Remove from the oven at approximately the half way point and turn over.
- Remove pan fried breasts when entirely cooked.
4. Place a slice of ham over the chicken. (optional)
5. Top the ham with your Salsa dip, or Fresh Salsa, or Bolognese Sauce.
6. Cover with your cheese.
Tip : Make sure your chicken and its toppings are evenly balanced, so the toppings don’t slide off one side, when cooking. I speak from experience, still tasted seriously delicious after scooping it up and placing it back, just not as pretty, if serving to guests.
7. Place in the oven / grill on medium setting, about 200°C. The temperature setting will depend on your type of oven or grill.
Oven bake/grill for approximately 10 min.
- With oven cooked breasts, this happens within your total time, and you just return them to your already heated oven.
- If you pan pried your crumbed breasts, you place them with the toppings under a grill only ( top element ) , with an extra 10 min.
Keep watch, it may be less or longer according to your oven/grill and type of cheese you use.
8. Serve small tenders as finger food snacks. As I have demonstrated. Eat hot or served cold, both are delicious. But be warned, you can’t stop at one, or maybe it’s just me that can’t stop at one.
9. Serve medium sizes in a focaccia bun as a Chicken Parmigiana Burger.
10. Serve larger Chicken Parmigiana ‘s as a main meal with some greens and baby potatoes or fries / wedges /chips.
Remember to wash your hands.
🍷by Heidi M
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