CHICKEN PARMIGIANA

CHICKEN PARMIGIANA

CHICKEN PARMIGIANA

Serves 2

1–2 tablespoons olive oil

4 pieces crumbed chicken schnitzel

NZ sea salt and freshly ground black pepper

1 cup Good Grocer tomato passata

1 Burrata mozzarella ball, sliced

60gm grated NZ parmesan cheese

Italian parsley or basil leaves, to serve

1. Preheat oven to 220°C. Heat oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches if necessary, for 2 to 3 minutes each side or until browned and cooked through. Drain on paper towels.

2. Place half the chicken schnitzels in an ovenproof dish. Pour over half the tomato passata. Sprinkle with half the parmesan.

3. Top with remaining chicken and passata. Top with mozzarella and sprinkle with remaining parmesan.

4. Bake for 10 to 15 minutes or until cheese is golden-brown. Garnish with parsley or basil.