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Baked Chicken Parmesan

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Servings 6
Calories 365 kcal

Ingredients
  

  • 900 g chicken breast boneless, skinless
  • 65 g panko breadcrumbs
  • 100 g parmesan cheese grated
  • 1 tbsp garlic powder
  • 4 tbsp olive oil 1 tsp. to grease dish
  • 250 g tomato passata
  • 115 g mozzarella cheese shredded
  • fresh basil, for garnish

Instructions
 

  • Preheat the oven to 230°C and grease an oven-proof dish
    with 1 teaspoon of olive oil.
  • Slice each chicken breast in half, lengthways, then place the
    chicken on a cutting board and cover with plastic wrap. Using a
    meat tenderizer, pound the chicken to a ½-inch thickness. Set
    aside.
  • In a large bowl, combine the breadcrumbs, parmesan cheese,
    garlic powder and salt. Whisk the egg into a medium bowl.
  • Dip each chicken breast first into the beaten egg, shaking off any
    excess, then into the breadcrumb mixture.
  • Heat ½ tablespoon of olive oil in a large skillet over a medium-low
    heat. Add the chicken to the skillet and cook for 3-4 minutes on
    each side, until golden brown. Wipe the skillet between each
    chicken breast to remove any brown bits and continue to saute the
    remaining pieces of chicken.
  • Transfer the chicken to an oven-proof dish and top the chicken
    breasts with the tomato passata and sprinkle over the shredded
    mozzarella.
  • Bake the chicken in the oven for approximately 7 minutes or until
    the mozzarella has melted and the chicken is cooked through.
  • Sprinkle over freshly chopped basil and serve immediately.

Notes