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Baked Chicken Parmigiana with a Gruyere and Grape Salad

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Chicken Parmigiana is one of my favourite ways to make chicken, with the melted cheese, tomato and in this recipe I used part cooked bacon instead of the usual ham.

The salad was an unusual combination of flavours which worked very well.

Preparation Time: 35 minutes
Cooking Time: 25 minutes
Serves: 3 - 4

For the chicken
About 550 g chicken breasts
1 onion, finely chopped
1 garlic clove, crushed or chopped
1 can chopped tomatoes
40 g plain flour
2 tbsp milk
2 small egg whites
1 cup wholemeal breadcrumbs
Cooking spray
1 tsp sugar
3 tbsp basil, finely cut
5 - 6 slices shortcut bacon
100 g Mozzarella, grated
For the salad
80 g gruyere cheese, or other hard, tasty cheese
1 lettuce leaf
1 - 2 spring onions, sliced finely
1 red apple, chopped
250 g seedless grapes
¼ cup hazelnuts
Olive oil
Balsamic vinegar
2 tbsp chives, chopped

For the salad
Make the salad first and leave the dressing till you are ready to serve the meal.

Mix all the ingredients apart from the oil and balsamic vinegar.

Cut cheese into sticks about this size

Put in a serving bowl, and add the oil and vinegar just before serving.


For the chicken
Heat some oil in a small saucepan and add the onion and garlic. Cook this, stirring sometimes, for about 6 minutes or until the onion begins to soften.

Add the tomatoes, bring to the boil, and cook on low for about 15 - 20 minutes or until the sauce thickens.

Preheat the oven to 200°/180° fan forced and line a large baking tray with baking paper.

Cook the bacon pieces in the microwave for about 3 minutes - stopping and turning in between. I always do this in between two sheets of paper towel.

While, the tomatoes are cooking, slice the chicken very thinly - this is easier to do if the chicken has been frozen and has started to defrost.

Put the chicken between baking paper, and pound with the flat side of a mallet.

Put the flour on to one plate, whisk the egg white and milk together in a shallow dish.

Put the breadcrumbs on a plate, or I use baking paper to save on washing up!

Dip each chicken fillet in the flour, shake off excess, and dip into the egg mixture and then breadcrumbs.


Put these fillets on the paper on the baking tray and spray with cooking spray. Bake for about 8 minutes or until they are almost cooked. Do NOT overcook, or the chicken will not be soft.

Preheat the grill in your oven.

Add the sugar and basil to the tomato sauce.

Put a slice of bacon on to each chicken piece, and spoon the tomato sauce on the top.

Top with the cheese and grill for about 4 minutes or until the cheese melts.


#Chicken parmigiana
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