Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is known for its hearty portions and rustic presentation, our Nouvelle Cuisine adaptation focuses on refined plating and lighter flavors. We have reimagined the dish by incorporating elegant plating techniques, using high-quality ingredients, and reducing the overall richness to create a more delicate and sophisticated dining experience. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste Salt and pepper, to taste
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) mozzarella cheese, shredded 1/2 cup (50g) mozzarella cheese, shredded
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 7g (4g sugars)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1cm (1/2 inch).
3. 3.
   In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Pour in the tomato passata, dried oregano, red pepper flakes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. 5.
   Heat a non-stick skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes on each side until golden brown.
6. 6.
   Transfer the chicken breasts to a baking dish. Spoon the tomato sauce over each breast, then sprinkle with Parmesan and mozzarella cheese.
7. 7.
   Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breasts — To ensure even cooking, pound the chicken breasts to an even thickness before cooking.
• Tomato passata — If you prefer a smoother sauce, you can blend the tomato passata before using it in the recipe.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.

Tips & Tricks

• For a lighter version, you can use part-skim mozzarella cheese or reduce the amount of cheese used.
• Serve the Chicken Parmigiana with a side of mixed greens dressed in a light vinaigrette to balance the richness of the dish.
• To add a touch of elegance, drizzle a balsamic reduction over the plated chicken before serving.
• Experiment with different herbs and spices in the tomato sauce to customize the flavors to your liking.
• If you prefer a crispier crust, you can lightly bread the chicken breasts before cooking.

Serving advice

Serve the Chicken Parmigiana as the main course, accompanied by a side of mixed greens dressed in a light vinaigrette. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

To create an elegant presentation, place the Chicken Parmigiana in the center of the plate and drizzle a balsamic reduction in a decorative pattern around it. Garnish with a sprig of fresh basil and serve with confidence.