Chicken Parmigiana Bake

Name: Chicken Parmigiana Bake
Prep time: 30 min
Cook time: 50 min
Yield: 4 serves
Ingredients: 4 medium chicken fillets; 1/4 cup light olive oil; 2 onions, finely chopped; 4 garlic cloves, crushed; 1/2 red capsicum, finely chopped; 1 1/2 cups passata; 1/2 cup chicken stock; 1/4 cup tomato paste; 2 tablespoon chopped basil; 2 tablespoons chopped oregano; 1 teaspoon brown sugar; Salt and freshly ground black pepper, to taste; 4 slices prosciutto; 1 cup grated mozzarella cheese; 1/2 cup shredded Parmesan; 4 basil leaves, extra; Steamed greens or green salad, to serve

By Trish McKenzie

Chicken parmigiana is a staple in a lot of Australian pubs – and for good reason too. Not only is it simple to make, but it’s a comfort food that brings a lot of warmth, especially on cooler nights.

Our chicken parmigiana bake recipe takes the beloved classic and gives it a modern NEFF twist. It’s simple to make, assemble and eat – just like the original!

Using the Circo Therm® oven function on a NEFF Slide & Hide® oven allows the chicken to absorb the flavours of the sauce without it going soggy. With the prosciutto and mixed cheese being cooked, extra layers of flavour add depth to the chicken, which will impress even the fussiest of eaters.

Function: Circo Therm®

Chicken Parmigiana Bake

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Prep: 30 minutes

Cooking: 50 minutes

Serves: 4

Ingredients

4 medium chicken fillets
1/4 cup light olive oil
2 onions, finely chopped
4 garlic cloves, crushed
1/2 red capsicum, finely chopped
1 1/2 cups passata
1/2 cup chicken stock
1/4 cup tomato paste
2 tablespoon chopped basil
2 tablespoons chopped oregano
1 teaspoon brown sugar
Salt and freshly ground black pepper, to taste
4 slices prosciutto
1 cup grated mozzarella cheese
1/2 cup shredded Parmesan
4 basil leaves, extra
Steamed greens or green salad, to serve

Method

Preheat the oven on CircoTherm® to 160°C.

Use a sharp knife to butterfly out each chicken fillet to an even thickness. Heat half the oil in a non-stick frypan on induction setting 8, add the chicken to the hot pan and cook 2-3 minutes on each side until lightly browned. Remove from the pan, keep warm.

Heat the remaining oil in the pan on setting 6 and sauté the onion for 3-4 minutes, add the garlic and capsicum and cook a further 2 minutes. Add the passata, stock, tomato paste and herbs to the pan, reduce to setting 3 or 4 and simmer gently, covered for another 8-10 minutes. Season with salt, pepper and sugar.

Pour the sauce into a 37 x 32cm rectangular Le Creuset baking dish. Place the chicken into the sauce and top each with 2 slices of prosciutto. Combine the cheeses and sprinkle over the chicken, then place a basil leaf on each.

Bake for 25-30 minutes until chicken is cooked and golden. Serve with steamed greens or green salad.

Notes

We have used the 32cm Le Creuset rectangular baking dish for this recipe. It can be purchased online by visiting https://www.lecreuset.com.au/stoneware-shallow-rectangular-dish. You’ll find this dish great for roasting, baking and serving.

Authors Bio

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

Chicken Parmigiana Bake

Chicken Parmigiana Bake

Ingredients

Method

Notes

Authors Bio

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