Parmesan Chicken (Chicken parmigiana)
Juicy chicken breast, gently baked in tomato sauce, takes on a unique aroma. The addition of mozzarella gives the dish a perfect finish, creating a crispy and golden layer on top.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 2 g ground black pepper
- 150 g mozzarella
- 3 g Provencal herbs
- 100 g parmesan
- 1 g chili flakes
- 180 g Onion, raw
- 3 g sugar
- 10 g garlic
- 12 g salt
- 80 g Bread crumbs
- 180 g chicken eggs, whole
- 70 g Oil, olive
- 40 g Oil, rapeseed
- 350 g Chicken, breast, without skin
- 700 g tomato passata
Method of cooking:
- Place a bowl on the mixing bowl lid without the measuring cup, weigh 150 grams of grated mozzarella cheese in it. Set aside. Add 100 grams of parmesan cut into smaller pieces to the bowl. Grind for 30 seconds at a speed of 10 rotations. Transfer the contents of the bowl to a larger bowl and set aside.
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