Wednesday, June 30, 2010

What to eat Wednesdays - Parmesan chicken with Italian tomato sauce

Thanks to Andie Davies for sending me this beautiful recipe for Parmesan chicken with Italian tomato sauce.

Parmesan chicken ingredients

  • 1/4c milk
  • 1T Dijon mustard
  • 1/2c fine dry breadcrumbs
  • 2T Parmesan cheese, finely grated
  • 1/2t Italian seasoning
  • 1 clove garlic, minced
  • Grind of pepper
  • 6 boned chicken breast halves

Preheat oven to 180°C. Whisk the milk and mustard. Combine breadcrumbs, Parmesan, Italian seasoning, garlic and pepper in a bowl.
Dip chicken in milk mixture and coat in breadcrumb mixture. Bake at 180°C for 30 minutes, or until cooked through.

While cooking, prepare Italian tomato sauce.

Italian tomato sauce ingredients
  • 1t olive oil
  • 2 cloves of garlic, minced
  • 1 420g tin diced tomatoes
  • 2t chopped fresh basil
  • 2t chopped fresh oregano
  • 1t chopped fresh parsley
  • 1/4t sugar
  • 1/4t salt
  • 1/2c milk
  • 2t flour
  • 1T cheese, grated

Heat oil in a saucepan. Add garlic and cook on a medium heat until softened. Add tomatoes, basil, oregano, parsley, sugar and salt and bring to the boil. Reduce heat and simmer uncovered for around 15 minutes, stirring occasionally.

Combine milk and flour in a separate bowl. Gradually add milk to tomato mixture and cook, stirring constantly, for 5 minutes. Stir in cheese.
    Layer chicken with Italian tomato sauce on couscous or quinoa. Serves 6.

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