. Recipes: CHICKEN PARMIGIANA

CHICKEN PARMIGIANA

CHICKEN PARMIGIANA

INGREDIENTS:
500 gm Chicken schnitzels (uncrumbed)
1kg Tomatoes, chopped
1/2 cup Olive Oil
3 Cloves Garlic, crushed
6 slices Gluten-Free Bread, torn
1/2 cup Gluten-Free Plain Flour
3/4 cup fresh Basil Leaves, chopped
1/2 cup Yoghurt100 gm Mozzarella Cheese, grated baby spinach, to serve

PREPARATION:
Heat 2 tbsp Oil in a non-stick frying pan over medium-high heat. Add two-thirds Garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add Tomato. Season with Salt and Pepper. Cook, stirring occasionally, for 5 minutes or until Tomatoes have just collapsed. Stir in 1/2 cup basil. Meanwhile, process Bread and 2 tbsp Flour until fine crumbs form. Add remaining Basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with Salt and Pepper. Whisk Yoghurt, remaining Garlic and 2 tbsp Cold Water together in a shallow bowl. Coat 1 schnitzel lightly in Flour, shaking off excess. Dip in Yoghurt Mixture, shaking off excess. Coat in Bread Mixture. Place on a plate. Repeat with remaining Schnitzels, Flour, Yoghurt Mixture and Bread Mixture. Heat remaining Oil in a large non-stick frying pan over medium heat. Cook Chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more Oil if needed. Transfer to a plate lined with paper towel. Preheat grill on medium-high heat. Arrange Chicken, in a single layer, on a large baking tray. Spoon over Tomato Mixture. Sprinkle with Cheese. Grill for 3 to 4 minutes or until Cheese is Golden. Serve with Spinach. CHICKEN PARMIGIANA is ready to serve.

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