This spin on Chicken Parmigiana is an easy and delicious baked dish the kids can have fun making with you. Using crushed cornflakes instead of breadcrumbs makes for a crispier crumb and is a great store cupboard hack.
The zingy tomato sauce is the perfect match for the crispy chicken, and is also great mopped up with some crusty garlic bread if you’re feeling particularly ravenous.
I think this is a great Saturday supper to plonk in the middle of the table after an afternoon spent out in the fresh air. We’re certainly getting plenty of that up here since we moved to the North East!
We’ve not moved into our new house yet, but are staying with the in-laws until it all goes through. I’m comforting myself with daily trips to the stunning local beaches with our dogs to get as many lungfuls of sea air as I possibly can.
And now Matthew isn’t working shifts any more we have every weekend to spend together as a family which feels incredible. The move was all about changing the quality of our lives and it definitely feels like everything has slowed right down.
If you’d like to try making Easy Chicken Parmigiana this weekend, here’s my recipe
An easy and delicious baked chicken dish the kids can have fun making with a grown up for their mum. Using crushed cornflakes instead of breadcrumbs makes for a crispier crumb and is a great store cupboard hack.
- 100 g cornflakes
- 50 g parmesan grated
- 1 lemon zest only
- 4 tbsp mayonnaise
- 375 g chicken mini breast fillets
- 2 tbsp olive oil
- 2 cloves garlic
- 1/2 tsp sea salt
- 400 g roasted red peppers from a jar drained and chopped
- 500 g passata
- 1 lemon zest only
- 1 ball mozzarella
Preheat the oven to 200C/180C/gas 6 and line a baking sheet with greaseproof paper.
Put the cornflakes into a bag and bash with a rolling pin until they resemble breadcrumbs. Add in the grated parmesan and lemon zest, give it a good shake to combine and then turn out into a large flat dish.
Spoon the mayonnaise into another dish. Use one hand to pick up a chicken fillet and roll in the mayonnaise, then use your other hand to roll it in the crushed cornflake mixture. This way you won’t end up getting your fingers in a complete mess. Put each coated chicken fillet onto the prepared baking sheet and repeat until all fillets are covered.
Pop in the oven to bake for 20 minutes, and while they’re cooking make the sauce.
heat the olive oil in a saucepan, then gently fry the garlic for a minute with the sea salt and then add in the red peppers, passata and lemon zest giving it a good stir and allow to simmer for 15 minutes. Remove from the heat, allow to cool a little before blitzing with a blender until smooth.
Pour into the bottom of a large ovenproof dish to form an even layer. Once the chicken is golden and cooked through arrange the fillets across the top of the sauce. Then tear the mozzarella into pieces and dot around the chicken. Season with black pepper and then pop back in the oven for 5-10 minutes until the cheese melts. Take out of the oven, scatter with torn basil leaves and serve with plenty of crusty bread.
Freezer tip! Chop up the leftover zested lemons into wedges, pop into a clear bag and store in the freezer for Gin & Tonics!
Get ahead! You can get this dish ready in advance and then heat it up when you’re ready to serve, just increase the time to 15-20 mins to allow it to warm through.