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Parmesan Chicken Bake

Parmesan Chicken Bake.

This Parmesan Chicken Bake will please everyone and provide a whole lot of hidden goodness too. Make it in one pot and serve it with potatoes, couscous or pasta. This recipe uses Australian cup measurements
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Maincourse, One pot cooking
Cuisine One Pot
Servings 6

Ingredients
  

  • 6 chicken breasts boneless
  • 30 gm cornflour 1/4 cup
  • 5 gm salt and pepper
  • 40 ml olive oil 2 Tablespoons
  • 30 gm butter
  • 1 onion diced
  • 2 cloves garlic crushed
  • 1 Zucchini large grated , 1 ½ cups
  • 8 button mushrooms sliced
  • 2 Tablespoons dried oregano
  • 100 gm red capsicum diced
  • 150 gm parmesan grated
  • 700 ml passata tomato puree- no extra lumps

Instructions
 

  • You'll need a large skillet or shallow sided pot. I use a grill to brown the top ( broil)
  • Roll the chicken in cornflour salt and pepper.
  • Heat a large frypan or shallow sided pot big enough to hold all the ingredients. When the pan is hot add the olive oil.
  • Add the chicken and leave for 3 minutes on one side turn over and seal the other side. (It doesn't need to be cooked through here or even brown - just sealed)
  • Move the chicken over a little and add the oregano, onion, garlic and red capsicum sauteing till just softening. ( If you pan isn't big enough take the chicken out and continue returning to the pan when all the ingredients are in the sauce)
  • Add butter and melt then add the mushrooms and soften before adding the grated zucchini and the tomato stir well. Put the chicken on top of the sauce.
  • Divide the grated cheese between the chicken breasts, balancing it on top. Put the lid on the pan and simmer 10 minutes on a low to medium heat. That's all it needs. No more.
  • Take the lid off and broil or grill till the cheese is golden. Serve with pasta and extra cheese.