Chicken Parmigiana

I will admit that I've never been a real fan of the chicken parmigiana. In restaurants it's always oily and has too much cheese, plus they throw it on top of chips/fries, which go soggy! Not my idea of a good meal.

Andrew, my husband, however - loves it. So I thought I'd give it a go.
We had enough for 3 dinner serves, plus some leftovers for Andrew for work tomorrow. Probably if you want enough for 4 full dinner serves, use a bit extra chicken.

Ingredients:
2 chicken breasts
4 slices bread
garlic
1 onion, diced
2 cans diced tomatoes
italian herbs - fresh or dried
sugar or ketchup
jar of plain tomato pasta sauce (eg dolmio)
vegies to serve with
pasta/spaghetti
cheese
2 eggs


Slice the chicken thinly into 2 or 3 slices. Even is good, but no matter if they aren't. Whiz up your bread in the blender to make breadcrumbs and add a bit of garlic at the end. You can also add some parmesan cheese, but I couldn't find mine! Throw your eggs in a bowl and beat them up so they are nicely mixed with a fork.
Dip your chicken into the egg and then into the breadcrumbs. Coat them well.

Put them aside - in the fridge is good here.


In a saucepan, fry up the onion and some garlic. Then add your cans of tomatoes. I also added half a jar of dolmio tomato pasta sauce. This isn't necessary but helped give it a nice round flavour. Let it simmer for a while, and add some mixed Italian herbs. Also add a squirt of ketchup or a teaspoon of sugar. This will help the sauce not be too bitter as it can get from lots of tomatoes.

Once your sauce is cooked and has simmered for a while, get a frying pan and coat it with a decent amount of oil. I used olive oil but vegetable oil is fine. Get it to a good heat so you can shallow fry the chicken. Not too hot so as to burn them though!
Fry the chicken pieces for a few minutes each side. If they aren't fully cooked, that's ok as they will be going in the oven. Place each cooked piece on an oven tray lined with baking paper. Drizzle some sauce and a sprinkling of cheese on each one. I used a tiny bit each of parmesan (yeah, I managed to find it), regular cheese and mozzerella. Don't use too much cheese you don't want it oily and icky.

Whack that in the oven at 180C for 15 mins or so.
Cook your spaghetti according to packet directions, which usually takes around 10 mins. Drain it and stir the sauce through.

Serve on a plate with a nice amount of pasta, with the chicken on top and some greens around the side. I used green beans and carrots tonight.

Sorry I forgot to take a photo, but it was delicious!!!!!!!

Then we had chocolate pudding for dessert with fudge sauce and that was awesome!!!