Chicken parmesan with san marzano tomato sauce
Recipe Mari Loewen, Photography Ross Cornish
A recipe so delicious you'll want to pick the bubbly cheese parts right from the pan. San Marzano tomato sauce and a well-aged Parmesan like Reggiano take it to another level.
San Marzano Tomato Sauce
4 tablespoons extra-virgin olive oil
1 can (28 fluid ounces) San Marzano whole tomatoes
Sea salt, to taste
Chicken
4 chicken breasts, skinless and boneless
Sea salt and cracked black pepper
4 tablespoons extra-virgin olive oil
1 cup mozzarella cheese, grated
½ cup Parmigiano-Reggiano, grated
½ cup basil leaves, chopped
Preparation
The image shows breading on the chicken, but we've toned it down, omitted the breading to make it healthier and faster to cook.
For tomato sauce, heat olive oil in skillet over medium high heat, squeeze tomatoes through your fingers into pot, salt and bring to quick boil; reduce to simmer for about 10 minutes, stirring occasionally.
Meanwhile, for chicken, season breasts. Heat olive oil in heavy skillet over medium heat and fry each breast until golden about 2 minutes per side. Place chicken in large glass baking dish, top with tomato sauce and mozzarella cheese. Bake 20 minutes, or until cheese is bubbly and golden. Transfer to serving platter, top with Parmigiano-Reggiano and basil leaves.
