Today’s recipe is another one of my family’s favourites: Parmigiano Reggiano Tomato Chicken. It is a very simple dish with the colours and all the flavours of Italy: tomatoes, Parmigiano Reggiano and fresh basil. Like all simple dishes, the quality of the ingredients you use to make it is really important. Try and use authentic Parmigiano Reggiano for this, it makes all the difference between an average dish and a super tasty one! My kids particularly enjoy this chicken and I usually serve it with my Ciabatta bread to scoop up all that delicious sauce. Enjoy it and buon appetito!
Parmigiano Reggiano Tomato Chicken
Parmigiano Reggiano Tomato Chicken - a quick and tasty mid-week dinner idea with all the colours and flavours of Italy!
- 500 gms – 1 lb. thinly sliced chicken breast
- 4 tbsp flour
- 2 tbsp extra virgin olive oil
- 8 tbsp chopped tomatoes fresh or tinned
- 6-8 tbsp Parmigiano Reggiano finely grated
- Basil leaves
- Salt to taste
Heat the extra virgin olive oil in a skillet or frying pan and add the floured chicken to it. Brown it on both sides.
Add the tomatoes and salt and cook it on a low to medium flame for 10 to 15 minutes, or until the sauce has thickened and the chicken is cooked through.
Sprinkle the Parmigiano Reggiano on top of the chicken and cover. Cook for 2 minutes, then put the fire off.
When the cheese has melted, add the basil leaves and serve immediately.