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Chicken Italiano
By Andy | August 21, 2008
Chicken Italiano
Serves 4
Prep time : 10 minutes
Cooking time : 30-35 minutes
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Ingredients
4 chicken breasts.
2 eggs.
1 cup dried bread crumbs.
1/4 cup freshly grated parmesan.
Olive oil to fry
400 grams English spinach, washed, dried and shredded. (You could use frozen spinach)
3 cups bought tomato pasta sauce, or try our basic italian pasta sauce.
1 cup grated mozarella cheese.
Method
Pat chicken breasts dry.
In a bowl, beat the eggs and in a large freezer bag combine the parmesan and bread crumbs.
Dip each of the breasts into the egg then transfer to the bread crumbs and coat well.
Preheat an oven to 220C.
Heat a non stick pan over medium heat, add enough olive oil to coat the base.
Cook the breast 3-4 minutes each side, or until golden.
Transfer cooked breasts to an oven proof dish.
Divide the spinach, pasta sauce and mozarella evenly amongst them, then bake for 25 minutes, or until chicken is cooked through.
Serving
A toasted slice of thick cut sourdough rubbed with a clove of garlic and a garden salad are excellent sides with this dish.
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Topics: Chicken & Other Poultry |
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