Chicken Parmigiana

By Corey

Pasta sauce- Ingredients

• 1 small onion, diced• 2 tablespoons olive oil• 1 teaspoon minced garlic• 1 teaspoon Italian herbs• 1 tin diced tomatoes • 2 tablespoons tomato paste• salt and freshly ground black pepper, to taste

Pasta Sauce- Equipment

• Sharp knife• Chopping board• Can opener• Frying pan• Stove top• Large spoon

Pasta sauce- step one

• Peel and chop the onion into small pieces

• Putting the onion in a hot pan with oil and cook for a minute

• Add the garlic after a minute

• Cook until its brown

• Add the tomato paste. • Stir through and cook

for a minute.

• Open and add the tin of tomatoes

• Stir in tomatoes and cook for 1-2 minutes until it thickens.

• Add a good pinch of salt and a sprinkle of pepper.

• Reduce heat to low and simmer 15 minutes until thick.

Chicken

Ingredients • 1/2 cup grated Parmesan

cheese• ¼ cup dry breadcrumbs• 1egg• 1 skinless, boneless chicken

breast 150g each• 2 teaspoons olive oil• 1/4 cup shredded mozzarella

cheese• 3 tablespoons tomato pasta

sauce

Equipment• Oven• 2 plates• Shallow bowl• Whisk/ fork• Sharp knife• Cutting board• Frying pan• Baking tray• Baking paper• Spoon

Now for the Chicken

• Preheat the oven to 200 degrees

• Slice the chicken breast in half through the thickness. Make sure the chicken is evenly thick

• Place the Parmesan cheese on a plate

• Place the breadcrumbs on another plate

• Beat the egg in a shallow bowl with 2 tablespoons water.

• Dip the chicken into the egg, then into Parmesan and then into the breadcrumbs.

• Heat the oil in the frypan to medium heat.

• Cook the chicken for 3 minutes each side.

• Transfer to a baking tray• Spoon the tomato

sauce on top• Sprinkle with the

mozzarella

• Bake for 10 minutes or until the chicken is cooked through. (Check the chicken isn’t pink but is fully white inside.)

• Serve and eat