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Recipe Category: Main Courses

Basil Chicken Parmigiana with Buttered Garlic Spinach

A popular chicken dish with basil and garlic scented spinach.

Serves: 4
Preparation Time: 15 minutes
Cooking time: 15 minutes
  • 1/2 cup grated Parmesan
  • 1 cup dried breadcrumbs
  • 2 cloves garlic, crushed
  • 1/2 cup finely chopped fresh basil or parsley
  • 1 egg
  • 1 tablespoon water
  • 2 large skinless chicken fillets
  • 1/4 cup plain flour
  • canola oil, for shallow frying
  • 1 cup tomato passata (Italian cooking sauce)
  • 1 cup grated mozzarella
  • 50g butter
  • 1 clove garlic, crushed, extra
  • 300g baby spinach leaves
  • sea salt and freshly ground black pepper, to taste

Combine ¼ cup Parmesan, breadcrumbs, garlic and ¼ cup basil together. Lightly beat egg and water together with a fork. Carefully cut chicken fillets in half horizontally and, using a rolling pin, batten out between layers of plastic wrap to 5mm thickness. Coat chicken in flour, dip in egg and coat in breadcrumbs, flattening with the palm of your hand. Shallow fry in hot oil for 2-3 minutes on each side until golden brown and drain on absorbent paper. Place on a baking tray, spread passata over chicken, sprinkle with mozzarella and remaining Parmesan. Cook under a hot grill for 3-4 minutes until cheese is golden and melted. Meanwhile, melt butter in a frypan and sauté garlic and spinach until wilted. Season to taste. Sprinkle chicken with remaining basil and serve with garlic spinach.

Recipe Type: Schnitzel, Vegetables

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 18/05/2009

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