Chicken Parmigiana
Serve 6
3 x single chicken breasts
breadcrumbs
plain flour
1 x egg
milk
olive oil
1 x 450g bottle Leggos Italian Chicken Parmigiana Sauce
100g pancetta
100g mozzarella cheese
50g parmesan cheese
1kg baby new potatoes
garlic infused olive oil spray
100g parmesan cheese
Slice the chicken breasts in half horizontally to give you 6 pieces.
Prepare 3 plates for the crumbing of the chicken. The first plate with plain flour that has been seasoned with salt and pepper. Second plate - an egg that has been beaten lightly with a couple of tablespoons of milk. The third plate has breadcrumbs (cornflake crumbs give a lovely finish).
Cover the chicken in the flour, then coat in the egg mixture, then cover with breadcrumbs. Repeat until all six pieces are coated in breadcrumbs.
Preheat the oven to 180 degrees C.
Put your potatoes on to boil - boil them for approximately 10 minutes, or until you can insert a knife into them easily.
Heat a large frying pan over medium high heat - add a little olive oil. Fry the chicken breasts until they are golden on both sides. Drain on paper towel. Repeat until all chicken is cooked.
Once the potatoes are cooked drain them well. Place the potatoes onto a baking tray that has been lined with baking paper - then "smash" them. They should look a little like this....
Spray them well with garlic infused olive oil spray. Bake in the oven for approximately 20 minutes, or until they look a little like this.... ** see below
Spray the potatoes again with olive oil spray, sprinkle with a little salt, and top with grated parmesan cheese - put them back in the oven for approximately 10 minutes, or until cheese has melted (this is when you chicken will also go in).
** While the potatoes are baking assemble your chicken. Onto a heatproof plate put the chicken breasts.
Spoon the sauce over the chicken, then place the pieces of pancetta on top of the sauce. Top with the mozzarella cheese, then the parmesan cheese.
When you put the potatoes in the oven for the last 10 minutes - also put the chicken in. Bake until the cheese is melted, and golden.
Serve with slow roasted cherry tomatoes and baby spinach.
Pure, simple comfort food!! What can be better.
It seems that "The Darlings" have been making themselves more popular in the playground by sharing around their cookies - and then god bless them telling the recipient after they have said how good they are that their mum should check out my blogspot for the recipe!!! Thanks boys!!! Anyway a request has come in for the current playground currency - Peanut Butter Chocolate Chip Cookies!!
Peanut Butter Chocolate Chip Cookies
Makes approximately 40 cookies
1 1/2 cups plain flour
1 teaspoon baking powder
250g butter, softened
1/2 cup peanut butter (either creamy or crunchy)
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
275g chocolate chips
extra sugar
Preheat oven to 180 degrees C. (non fan forced)
Combine the flour and baking soda in a small bowl. Beat the peanut butter, both sugars and vanilla extract in a large mixer bowl until creamy. Beat in the egg. Gradually add the flour mixture. Stir in the chocolate chips.
Drop rounded tablespoon amounts of the cookie dough onto a baking sheet that has been lined with baking paper. Lightly grease the bottom of a glass with butter and then coat in sugar. Press down slightly with the glass onto the cookie mound to flatten out.
Bake for 8-10 minutes, or until the edges are set, but the centres are still soft. Cool on baking sheets for 5 minutes, then remove to wire rack to cool completely.
Watch the cookies very carefully - then "over brown" very quickly.
So now you know how to increase your child's popularity - make a batch of cookies and send them with some extra ones each day!!
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