Cooking in a Caravan: Chicken Parmigiana
Monica Rivron, our very own caravanning cook, serves up this month's recipe for our 'Cooking in a Caravan' series, Chicken Parmigiana.
She shows how to eat well while you are away enjoying life in your caravan.
This is a family favourite of ours, so simple and delicious.
- 2 chicken breasts
- 2 eggs
- 75g breadcrumbs
- 75g Parmesan cheese (grated)
- 350ml Passata
- 1/2 of a 125g Mozzarella (cut into small cubes)
- 2 garlic cloves crushed
- 1 teaspoon caster sugar
Pre-heat the oven to 180/gas 4. Wrap the each chicken breasts in cling film, this is the best bit, with a rolling pin or the bottom of a sauce pan bash the chicken breast to flatten them, you want them to be about 1cm thick.
Beat the eggs and pour into a flat-bottomed bowl. If you have a blender on board, blend two pieces of bread to make your breadcrumbs, put the breadcrumbs in another flat-bottomed bowl and mix in half of the grated Parmesan, then egg and crumb the flattened chicken.
Do this by immersing each chicken breast in the beaten egg and then roll them in the breadcrumbs so they become completely crumbed. Pan fry them, so they are completely cooked. This should take about five minutes a side. I turn them about every two minutes so they don’t get too brown on one side. When the chicken is cooked, put them into an oven-proof dish so they can sit flat side by side.
In a small saucepan heat a tiny amount of olive oil and cook the crushed garlic for about two minutes, then add the Passata and the sugar, simmer for about five minutes and pour over the chicken, then sprinkle the chopped Mozzarella over the top and the remaining Parmesan.
Finally, pop the dish in the oven for 10 minutes. Serve immediately.