Easy Chicken Parmigiana

This recipe was originally created on my summer holiday in Germany having accidentally spent 11 euros on, what turned out to be, under ripe vine tomatoes at a farmers market. As I did not want to bring them back home on my carry on I decided to cook them with shallots and wine to add sweetness and thus this recipe was born.

Chicken parm is a perfect weeknight meal; the ingredients are simple and probably already in your fridge, it is easy to prepare and everyone in your life will love it. Once I originally made this I went on to make it another 3 times over the space of 2 weeks it was that much of a hit.

A note for my vegetarian friends and those who are wanting to reduce their meat intake you can substiute the chicken for aubergine in this recipe but I also have an aubergine parmigiana recipe up on my blog here.

Prep time: 10 mins

Cooking time: 25 mins

Serves 2

Ingredients

1 free range chicken breast

2 tbsp plain flour

salt and pepper

3 tbsp olive oil

1 shallot, finely sliced

1 clove of garlic, finely chopped

200g cherry tomatoes

150 ml dry white wine

1 ball of mozzarella, sliced

50g parmesan cheese, grated

basil leaves, to garnish

Method

1. Preheat the grill (or Broiler if you are American).
2. Using a sharp knife slice the chicken breast in half length ways, you should now have two thin escalopes. Season the chicken generously with salt. Mix together the flour with a little salt and pepper. Dip the chicken in the flour so that it is evenly coated.
3. Heat a large oven proof pan over a medium high heat, add in 2 tbsp of olive oil. Fry the chicken for 4 mins on both sides until the surface is golden brown and crisp. Remove from the pan and set to one side.
4. Add the remaining olive oil to the pan, lower the heat to medium low and then fry the shallots and garlic with a pinch of salt for 5 mins until soft and fragrant. Add the tomatoes and wine to the pan and turn the heat up to medium high cook until two thirds of the wine had evaporated and the tomatoes have softened. Stir through the butter and season with a little salt to taste.
5. Return the chicken to the pan and top each chicken escalope with Parmesan and slices of mozzarella. Place under the grill for 5 mins until the cheese has melted.
6. Top with torn basil leaves and serve with bread or pasta. If serving with pasta, toss is through the tomatoes with a little pasta water to make a sauce.