Parmesan Chicken Bake.
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Course
Main Course
Parmesan Chicken Bake.
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This Parmesan Chicken Bake will please everyone and provide a whole lot of hidden goodness too. Make it in one pot and serve it with potatoes, couscous or pasta. This recipe uses Australian cup measurements
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Ingredients
- 6 chicken breast boneless
- 30 gm cornflour 1/4 cup
- 5 gm salt
- 5 gm black pepper
- 40 ml olive oil 2 Tablespoons
- 30 gm butter
- 1 onion diced
- 2 cloves garlic crushed
- 1 zucchini large grated , 1 ½ cups
- 8 button mushrooms sliced
- 2 Tablespoons oregano dried
- 100 gm red bell pepper diced, red capsicum
- 150 gm parmesan grated
- 700 ml passata tomato puree- no extra lumps
Instructions
- You'll need a large skillet or shallow sided pot. I use a grill to brown the top ( broil)
- Roll the chicken in cornflour salt and pepper.
- Heat a large frypan or shallow sided pot big enough to hold all the ingredients. When the pan is hot add the olive oil.
- Add the chicken and leave for 3 minutes on one side turn over and seal the other side. (It doesn't need to be cooked through here or even brown - just sealed)
- Move the chicken over a little and add the oregano, onion, garlic and red capsicum sauteing till just softening. ( If you pan isn't big enough take the chicken out and continue returning to the pan when all the ingredients are in the sauce)
- Add butter and melt then add the mushrooms and soften before adding the grated zucchini and the tomato stir well. Put the chicken on top of the sauce.
- Divide the grated cheese between the chicken breasts, balancing it on top. Put the lid on the pan and simmer 10 minutes on a low to medium heat. That's all it needs. No more.
- Take the lid off and broil or grill till the cheese is golden. Serve with pasta and extra cheese.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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