Chicken parmo recipe
 Here’s an easy, homemade chicken parmo recipe that's a Teesside classic. Put tomato sauce on the bottom to keep the chicken nice and juicy. 4 chicken breasts, butterflied and slightly flattened100g/3½oz plain flour2 free-range eggs, beaten75g/2½oz Parmesan, grated75g/2½oz breadcrumbs1 tsp dried oreganofew basil leaves, finely choppedsalt and freshly ground black pepper 4 chicken breasts, butterflied and slightly flattened 100g/3½oz plain flour 2 free-range eggs, beaten 75g/2½oz Parmesan, grated 75g/2½oz breadcrumbs 1 tsp dried oregano few basil leaves, finely chopped salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped100ml/3½fl oz red wine1 tsp dried oregano1 x 400g/14oz tin chopped tomatoes (or fresh equivalent)pinch sugar (optional)salt and freshly ground black pepper 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz red wine 1 tsp dried oregano 1 x 400g/14oz tin chopped tomatoes (or fresh equivalent) pinch sugar (optional) salt and freshly ground black pepper 1 garlic clove1 tsp olive oil2 balls mozzarella, slicedhandful fresh basil leaves 1 garlic clove 1 tsp olive oil 2 balls mozzarella, sliced handful fresh basil leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through.To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy.To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Preheat the oven to 200C/180C Fan/Gas 6. Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and mix the breadcrumbs, Parmesan and herbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb and parmesan mixture, pressing it into the chicken firmly. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through. Arrange the chicken on a baking tray and drizzle with a little olive oil. Bake for around 12-15 minutes, or until just cooked through. To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. To make the sauce, heat the olive oil in a saucepan and add the onion. Fry until very soft – you want it translucent and buttery – then add the garlic. Cook for a further 2 minutes, then add the red wine. Allow to bubble fiercely until the volume of liquid has reduced by half, then add the oregano and tomatoes. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy. Season with salt and pepper. Simmer, covered, for 10 minutes, then remove the lid. Taste and add a pinch of sugar if you think the tomatoes aren’t sweet enough. Simmer for a further 10 minutes, uncovered, until you have a well reduced sauce - you don’t want anything too wet for this dish as it will make the chicken soggy. To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. To assemble, take a large, shallow oven dish which will take all the chicken in a single layer. Cut the garlic clove in half and rub it over the dish. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over. Spread the tomato sauce over the base of the dish, then top with the chicken. Arrange the mozzarella on top until the chicken is almost completely covered. Bake in the oven for around 15-20 minutes, or until everything is piping hot and the mozzarella is melted and browned. Serve with a few basil leaves scattered over.