Chicken Parmigiana with Chunky Tomato Chutney
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Chicken Parmigiana with Chunky Tomato Chutney

This twist on a classic chicken parmigiana is ideal for a weekday supper and will transform the chicken into something seriously sublime.


Heat the oven to 200°C.
Put the chicken breasts on a board, cover with clingfilm and bash with a rolling pin to 5mm thickness. Remove the clingfilm and cut each breast in half to create four equally sized chicken escalopes.
Mix the breadcrumbs and parmesan together in a shallow bowl or plate.
Dip each of the 4 flattened pieces of chicken in the beaten egg and then into the breadcrumb mix so they are completely coated. If it helps, press the breadcrumbs into the chicken.
Heat a frying pan with a little butter and oil and when hot, add the breaded chicken. Cook for 3 minutes each side until golden and then transfer to a shallow ovenproof dish.
Empty the whole jar of Chunky Tomato Chutney over the top and scatter torn pieces of the mozzarella on top. Pop in the top of the oven for 5 minutes until the mozzarella has melted and the chutney is bubbling. Serve with a fresh side salad and some buttery new potatoes.

Serves 4

x2 skinless chicken breasts
50g breadcrumbs
50g grated parmesan
x1 egg, beaten
butter and oil for frying
x1 jar Tracklements Chunky Tomato Chutney
60g mozzarella

Chunky Tomato Chutney

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