Tuesday, 25 August 2015

A Quick Mid-Week Chicken Parmigiana


This is one of my go to 'all-by-myself-what-shall-I-have-for-my-supper' dishes. It's easy to make, very tasty - perfect for a mid-week evening meal.

It's called chicken parmigiana in this house - but it's not the true recipe with breadcrumbs, egg and passata - however, it does have chicken and Parmesan - so as far as I'm concerned that's enough to call it 'chicken parmigiana'!

I'm going to give you my 'recipe for one' but it's very easy to double, triple, quadrupole or even duodecuple - I love that word - I don't get much chance to use it in my normal, average, daily conversations thought!

Recipe - serves 1

1 large chicken breast - cut in half lengthwise
1 small onion
half a yellow, red or orange pepper - but not a green on they are too bitter
1 small tin chopped tomatoes
a large handful of grated Parmesan
2 bay leaves
some sprigs of fresh thyme
salt and pepper
Some olive oil for cooking

Large square of foil - enough to cover your cooking pan.

to serve - a few salad leaves and some pine nuts


Dice your onion and pepper - keep the dice small and the same size.


Heat a wide, shallow, non stick pan - I use my paella pan - and add a good slug of olive oil. Once the oil is hot add your diced veg and, on a medium heat, lightly fry.


Once the onions and peppers have started to soften, but not colour, add your tomatoes. Increase the heat and get the sauce simmering.


Lay your chicken breasts in the sauce and sprinkle the thyme over. Tuck the bay leaves into the sauce and lower the heat so the sauce just simmers.


Lay your foil over the pan, seal the edges and leave to cook for about ten minutes.


 Whilst the chicken is cooking you can grate your Parmesan and wash your salad leaves.


After ten minutes peel back the foil and sprinkle the Parmesan over the chicken breast. Re-seal the foil and continue to cook for a further 10 minutes.


Peel the foil back and check your chicken is cooked right through and tomatoes should have thickened into a rich sauce. If it needs a bit longer that's fine - just reseal and leave it a little longer.

Now place your salad onto a serving plate. Drizzle a little olive oil over the leaves - or any salad dressing of your choice if you want.


Once your happy all is cooked through, lift the chicken and place on top of your plate of salad leaves.

Sprinkle over a small handful of pine nuts and there you have it - a tasty, quick, supper for one.


The smell of the hot tomatoes and fresh thyme is one of my favourite things about this dish....especially as you lift off the foil!

Have a great start to your week
Love Lizx

 Chicken Parmigiana