Food loves Drink! Enjoy this recipe with Schweppes Orange & Passionfruit Mineral Water
Ingredients
4 x 180g chicken breast fillets
2 tbsps olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
400g can crushed tomatoes
1 tsp sugar
150g fresh bocconcini cheese, well drained, dried on paper towel and roughly torn
1/3 cup grated parmesan
1/4 cup basil leaves
Crusty bread and a leafy green salad, to serve
Method
Preheat oven to 200°C/180°C fan-forced
Place chicken between sheets of baking paper. Using a meat mallet, flatten to about 1cm in thickness
Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook chicken for 2-3 minutes on each side or until golden. Transfer to a plate and set aside
Heat remaining 1 tbsp oil in the pan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes or until softened. Add tomatoes and sugar. Bring to the boil and cook for 1 minute. Season with salt and pepper to taste
Pour hot tomato mixture into a 7-cup (about 4-5cm deep) baking dish. Arrange chicken in dish. Scatter chicken with bocconcini and sprinkle with parmesan
Bake for 10-12 minutes or until cheese melts and tomato sauce is bubbling. Sprinkle with basil leaves. Serve with crusty bread and a leafy green salad
Tips & Hints
TASTING NOTES: Far from a dish served at the local pub, this version of Chicken Parmigiana is conventional enough that it can be enjoyed as a family dinner or served up at a dinner party. Creamy bocconcini cheese melts beautifully over seasoned chicken, nestled in a rich sauce of crushed tomatoes enriched with garlic and basil. Working in complete harmony is the crisp flavour that comes from the Orange & Passionfruit Mineral Water which marries particularly well with the tomato base.
