Chicken Parmigiana with Oven Roasted Potatoes and Tomato Salsa
My take on the popular Italian-American pub food dish. Winner, winner, chicken parma dinner!
Servings 2
Calories 670kcal
Ingredients
For the potatoes and veggie
- 2.5 cup potato cut into wedges
- 1.5 cup bell pepper (capsicum, any color) sliced
- 1 cup onion sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp paprika powder
- 1 tsp garlic powder
- sea salt to taste
- black pepper to taste
For the chicken
- 10 oz skinless boneless chicken breast
- 3/4 cup Parmesan cheese shredded
- black pepper to taste
For the salsa:
- 1 cup tomato finely chopped
- 1/4 cup fresh basil leaves chopped
- 1/4 cup spring onion (scallion) finely chopped
- sea salt to taste
- black pepper to taste
- 1 tsp extra-virgin olive oil
Instructions
- Preheat oven to 430°F or 220°C.
- Add all potatoes, bell pepper, onion, and herbs to a baking sheet, drizzle with a little oil and toss to coat. Roast for 20-25 minutes or until potatoes are fork tender.
- Meanwhile, combine all salsa ingredients, drizzle with a little oil. Gently mix to combine. Set aside in the fridge.
- If chicken breast is in one piece, cut horizontally to make 1 piece each.
- Pile the shredded cheese on a cutting board or plate. Season chicken breasts with black pepper. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
- Heat a large skillet over medium-high heat. The pan must be scorching when the chicken is added. Add cooking oil to the skillet. Set breasts into the skillet and cook 5-7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- Serve with roasted potatoes, veggies and tomato salsa.