Chicken parmigiana
Picture: Megan Powell

Serves 4

Tomato sugo

1 tbsp olive oil

2 garlic cloves, finely chopped

1 onion, finely chopped

pinch dried chilli

2kg ripe tomatoes cut into chunks

1 tbsp caster sugar

1 tsp sea salt

1 tbsp balsamic vinegar

2 tbsp fresh basil leaves

4 chicken breasts

1 cup sourdough breadcrumbs

1/2 cup freshly grated parmesan

4 tbsp flat-leaf parsley, finely chopped

flour to dust chicken

2 eggs, lightly beaten

3 tbsp olive oil

3 tbsp freshly grated parmesan, extra

3 tbsp fresh basil leaves, chopped, extra

To make the sugo, heat the oil in a big saucepan. Add the garlic, onion and chilli. Cook for a few minutes to soften onion. Then add remaining ingredients. Bring to the boil, then simmer for about 40 minutes until soft and mushy. Puree and set aside. Cut the chicken breasts into eight thin-ish slices and flatten slightly. Combine the breadcrumbs, parmesan and parsley. Dust the chicken slices in flour, then egg, then breadcrumb mixture. Place in fridge for 15 minutes to set crumbs. Heat oil in a big frying pan. Add chicken and brown on both sides. Place half the chicken slices in a standard lasagne dish. Cover with half the sugo. Repeat layers. Sprinkle with extra parmesan and basil. Bake at 180C for about 30 minutes.

The West Australian

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