Chicken Parmigiana
Ingredients
- Chicken strips;
- Tomato sauce / paste;
- Onion;
- Mozzarella (sliced into strips)
- Grated Parmigiano/parmesan
- Aubergine;
- Patty pans;
- Basil
- Olive oil, salt, pepper and dried origano
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- 1. All the ingredients;
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- 2. Put the chicken strips into the oven at 180;
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- 3. Fry the onion and when blonde, pour in the tomato sauce / paste. Cook until reduced. Add salt and pepper, and a piece of butter if you not in strict diet;
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- 4. Slice the patty pans into half, and aubergine into disks. Note the hollowed out ¼ length aubergine disk;
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- 5. Grill the vegetables. Consider the thickness of the hollowed out aubergine needs to cook for a bit longer.
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- 6. When chicken is ¾ ready, serpentine the two cheese until golden;
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- 7. Place an aubergine disk in the base of the hollowed grilled aubergine, to basket the sauce;
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- 8. Plate all, and then add the chicken into the hollow aubergine toped with the tomato sauce/Napoletana, garnish with fresh basil and origano. On this dish, we like to show on the side some of the basic ingredients of the original Parmigiana as a tribute to Italian cuisine of the 16th century.
