Easy Chicken Parmigiana

My family and i don't eat out at Italian restaurants very often, so once in a while, i like to make some simple Italian fare (besides pasta) to quell the cravings.




I have bookmarked this post from Cuisine Paradise for quite some time and finally had the chance to try it recently.  

There are a few variations to this classic South Italian favourite.  Most will recommend using chicken breast meat and pounding it to a thin layer, dredging it in flour and/or breadcrumbs, simmering it in a marinara sauce, and finally bake in the oven with some grated cheese.  Others will pan fry or deep fry the coated meat, pour the sauce onto the chicken pieces and bake it.


I like Elena's recipe because it is much easier, super delicious and best of all, it is completely done in the oven, so no messy stovetop from frying.  I especially love the addition of avocado.  Thanks Elena for sharing this yummy recipe :)

Most recipes will use breast meat, but I use chicken legs and did not pound it so it remains super juicy.  I asked my local fresh chicken seller to debone, de-skin and butterfly the chicken legs for me so i do not need to do any trimming.

Moist and juicy

Paired with some salad, this makes a great meal for the family and yet gourmet enough to serve to guests.

Dress it up as a gourmet meal

Easy Chicken Parmigiana
Source: Cuisine Paradise, with minor adaptations
Serves 3

• 3 chicken legs (deboned, skin off, butterfly cut), rinsed and pat dry
• 1/2 cup breadcrumbs (store bought or homemade), seasoned with salt, freshly cracked black pepper and a pinch of mix herbs
• 1 egg, beaten
• 2 tblsp milk
• 1/2 an avocado, de-seeded, peeled and cut into slices
• 1/2 cup tomato ketchup
• 3/4 cup grated mozzarella or tasty cheese
• Oil for brushing or cooking spray

   

1.  Line an ovenproof flat dish or pan with aluminium foil.  Spray or brush the base with cooking oil.  Preheat the oven to 170degree celcius.

2.  Mix the beaten egg and milk in a shallow bowl.  

3.  Dip each chicken piece into the egg mixture and then coat it evenly with the breadcrumbs

4.  Arrange the meat in the dish, spray or brush the top evenly with cooking oil and bake in the oven for 15 - 20 min, or until the crumbs have turn a golden brown.  Turn the meat over halfway.  You might need to do this probably 2-3 times per side, each time at a shorter interval, depending on the thickness of the chicken meat.    

5.  Once the chicken is just cooked through, spoon a tablespoon of ketchup onto the chicken meat and smear evenly.  Arrange some slices of avocado on top, followed by a generous sprinkle of grated cheese. Bake for another 5 min until the cheese has melted and is starting to bubble and brown. Remove from oven and serve immediately with a side salad. 

Buon appetito!