Wednesday, September 25, 2013

Chicken Parmigiana with Herby Marinara Sauce

Crispy and herby chicken that is best served with plain rice or garlic-butter pandesal!


8 medium chicken breast fillet
3 cups Japanese bread crumbs
2 eggs, beaten
salt and pepper for seasoning
50-100g parmesan cheese
50-100g mozarella cheese

Marinara Sauce:

5 medium red tomatoes, sliced into 4
1 medium red bell pepper, sliced into 4
1 medium green bell pepper, sliced into 4
1 large onion, finely chopped
5 cloves garlic, finely chopped
2 cups tomato sauce

¼ cup fresh basil, chopped
2 tbsp fresh rosemary, chopped
½ tbsp fresh thyme
dash of salt and pepper


Chopped Parsley

  1. Put tomatoes and bell pepper in a food processor and pulse for about 20-30 seconds.
  2. In a saucepan, saute garlic over medium heat. Add in the onions. When onions have softened, add in the tomato and bell pepper mixture. Stir for a minute or two.
  3. Add in the tomato sauce and let simmer for about a minute. Add in the basil, rosemary, and thyme. Season with salt and pepper. Turn the heat Let simmer for another five minutes or until sauce thickens. Set the pan aside.
  4.  Pound chicken breast fillet on both sides using a rolling pin. Make sure it’s evenly flat on both sides. 
  5. Lay fillets on a tray and season both sides with salt and pepper.
  6. Dip each fillet in the beaten egg mixture and then cover both sides with Japanese bread crumbs. Set aside.
  7. In a frying pan, heat a generous amount of oil over medium heat. Fry chicken fillets until brown on both sides.
  8. Reheat the marinara sauce. 
  9. Set chicken fillets on a plate, and top off with the sauce. 
  10. Grate cheese over sauce and garnish with chopped parsley.
  11. Serve and Enjoy!