Chicken Parmigiana

Recipe By:

Foodbank

foodbank.org.au [1]

Prep Time:

25 minutes

Cook Time:

50 minutes

Serves:

This recipe was created in support of the Foodbank, 2016 Food Fight. We thank Ardmona, Devondale & Primo for supporting Foodbank. This recipe is made with Ardmona Chopped Tomatoes, Devondale Milk and Primo Honey Ham. Show your support when you purchase these products during the Food Fight in August.

Ingredients

2 x 250g chicken breast fillets
1/2 cup plain flour
2 eggs
1/2 cup dried breadcrumbs
2 tablespoons Devondale Full Cream Long Life Milk
Olive oil, for pan frying
8 slices Primo Thinly Sliced Honey Ham
400g can Ardmona Diced Tomatoes
1 1/2 cups grated mozzarella
Mixed salad, to serve

Method

Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Slice each chicken breast horizontally to make 4 thin fillets. Place chicken between 2 pieces of baking paper. Flatten with a rolling pin until an even thickness
Place dried breadcrumbs into a shallow bowl. Lightly whisk eggs and milk in a second shallow bowl. Place flour in a third bowl
Dip each piece of chicken, one at a time, in the flour to lightly coat, shaking off excess. Dip in egg mixture and coat in breadcrumbs
Heat 1/2cm oil in a large frying pan over medium heat. Pan-fry chicken, in batches, until golden. Transfer to a baking tray lined with baking paper
Top chicken with ham, diced tomatoes and cheese. Bake for 15-20 minutes until cheese is bubbling and golden. Serve with a mixed salad