Wednesday January 15, 2025
4 minutes to read
John Jugum
Chef
Ingredients
- chicken breast x 4 (about 200g each breast)
- 100ml olive oil
- 1 cup of Italian bread crumbs
- 1 tsp of Italian dried herbs
- 3 eggs (beaten)
- 150g of flour
- 120g of Parmigiano-Reggiano
- 4 small or 2 large cut in half Bocconcini balls (baby mozzarella cheese)
- 400ml Marinara sauce
- salt & pepper
Instructions
1. Place the chicken breast between two sheets of baking paper. Beat it gently with a kitchen mallet until you have 4 evenly, and thin, sized breasts.
2. Season your chicken with salt and pepper.
3. Season your flour with dried Italian herbs.
4. Place your chicken into flour, then into beaten eggs and finally into the bread crumbs, making sure that both sides of the breasts are well coated.
5. Using a medium heated pan, cook your chicken in olive oil 3-4 minutes on each side until golden in colour.
6. Remove your chicken from the pan, and place it into the baking tray and sprinkle it with half amount of parmesan. Then pour Marinara sauce on each breast.
7. Sprinkle each breast evenly with remaining parmesan, placing one Bocconncini ball in the center of the breast.
8. Place the tray into a preheated oven on 180 Celsius for about 15 minutes.
9. Serve with your favorite side dish such as spaghetti, gnocchi or if you would like to make it a little bit more fancy you can make stuffed baked potato. It goes great with this dish.
Enjoy!
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
