Prep 20 min | Cook 55 min
Serves: 6
Ingredients
- Vegetable oil/ Olive oil
- 118ml water
- 1 egg, beaten
- 500g of bread crumbs
- 6 tbsps of grated parmesan cheese
- 1 tbsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp garlic powder
- 6 skinless, boneless chicken breast pieces
- 473ml spaghetti sauce
- 128g shredded mozzarella cheese
Method
Preheat the oven to 175 degrees C. Grease a large baking tray with cooking spray.
Whisk the water and eggs together in a bowl until smooth. In a separate bowl, combine bread crumbs, 2 tablespoons of Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
Dip each chicken breast in the egg mixture, allowing excess egg to drip back into bowl, and then coat each chicken breast in the bread crumb mixture, shaking off excess. Make a double coating by repeating the process – dipping each coated chicken breast in the egg mixture and then the bread crumb mixture.
Add the chicken pieces to the baking tray and drizzle a little bit of cooking oil over the chicken breasts.
Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the centre and the cheeses are melted, about 15 minutes more.
Serving
Serve hot, with a pasta, spaghetti or a side of salad and a beverage of your choice. Enjoy!
Kanta,
With Parmesan selling at more than K 400 per kg. and Mozzarella at K 16 per kg. who is going to cook this dish?
Just when you are there, please refresh my memory and publish ingredients and method for preparing Beef Wellington which is very popular with house-wife’s in to days well-off Zambia