Chicken Parmesan

Ingredients

• 2 chicken breasts
• olive oil (A splash for frying the chicken, plus a little more for the sauce)
• 2 tenen garlic (Finely chopped or minced)
• Mutti Polpa, finely chopped tomatoes (1 can; the can weight is not specified)
• 0.5 el oregano
• salt (To taste)
• black pepper (To taste)
• 1 bol buffalo mozzarella (Torn into pieces; the weight is not specified)
• 30 g Parmesan cheese (Grated)
• fresh basil (A handful, for garnish)

Steps

1. 1

   Mince the garlic. Tear the buffalo mozzarella into pieces and grate the Parmesan if this has not already been done.

2. 2

   Heat a splash of olive oil in an ovenproof pan over medium-high heat.

3. 3

   Cook the chicken breasts in the hot oil until cooked through and golden brown on both sides. Remove the chicken breasts from the pan and set aside.

4. 4

   Add a little more olive oil to the same pan. Add the minced garlic and sauté briefly.

5. 5

   Add the Mutti Polpa, oregano, pepper, and salt. Simmer the tomato sauce gently for approximately 3 minutes.

6. 6

   Meanwhile, preheat the oven to the grill setting at 230 °C.

7. 7

   Return the chicken breasts to the tomato sauce and spoon some sauce over the chicken.

8. 8

   Distribute the mozzarella pieces and grated Parmesan over the chicken and sauce.

9. 9

   Place the uncovered pan under the grill for 5-7 minutes, until the cheese has melted and is golden brown.

10. 10

    Remove the pan from the oven and garnish the Chicken Parmesan with fresh basil. Serve with bread if desired.

Notes

The amounts of oil, pepper, and salt are not specified precisely. The weight of the can of Polpa and the mozzarella ball is not given in the source. The chicken must be cooked through before placing the pan under the grill.

Nutrition per serving

• main course
• Italian
• chicken
• comfort food
• oven
• au gratin
• with cheese
• serving suggestion with bread