This is the perfect weekday food when you haven’t left yourself any time or energy to get dinner on the table. Chicken Parmesan is easy for both adults and kiddies to love, and can be paired with anything from plain ol’ spaghetti pasta to new-age zoodles (zucchini noodles). It’s entirely up to you! This is one that you should be able to do in less than 30 minutes, so get cooking.
Method
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Preheat oven to 220°C.
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In a shallow bowl or dish, combine both types of breadcrumbs with the Italian herbs, salt and pepper to taste and half of the parmesan cheese.
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Meanwhile, heat olive oil in a medium-sized, oven-friendly skillet on the stove on a medium heat.
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Prepare the chicken breasts to be breaded and fried. Cut each breast in half to make it thinner, and if you want to pound them using a tenderised to make them thinner and wider again. Run the chicken breasts through the breadcrumb mix, ensuring the crumbs coat the entire surface of the chicken before adding the meat to the hot skillet. Cook on each side for 3-4 minutes. Remember, the outside should be golden brown, but the inside does not need to be cooked all the way through.
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When chicken is browned on both sides, move the skillet from the stovetop to the oven. If your skillet has a lot of scattered breadcrumbs, it may be a good idea to drain the excess oil and breadcrumbs to avoid burning them in the oven. Bake the chicken in the skillet for 5 - 10 minutes or until the chicken is cooked throughout.
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Distribute the pasta sauce evenly over the chicken breasts and sprinkle mozzarella and remaining parmesan cheese on top of each breast before returning to the over for a few minutes, or until cheese is brown and bubbling.
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Serve with pasta or even zoodles, sprinkling with fresh herbs if you want to go the extra mile.
