Have you ever wanted to cook a certain dish but you don't have every single component of the dish but you still go ahead with it anyway ?
That's exactly what happened with this recipe, I was really craving chicken parmgianno but didn't have all the ingredients so made do with what I had and the recipe below was the end result.
I hope you'll not only give it a go but enjoy 'my not really chicken parmgianno'
To serve 4 people you will need
2 large mugs full of cous cous
3 chicken breasts
1 red bullet chilli
200g breadcrumbs
40g peri peri seasoning
2-3 tbsp vegetarian parmesan
1 large whisked egg
Cherry tomatoes
2 medium onions
1 tbsp Garlic paste/granules/3 crushed clovez
700g pasta sauce
2 handfuls spinach leaves
50g mozzarella
• Start with the cous cous measure out 1 large mug full of plain cous cous into a bowl. The good pinch of salt and pepper and 1 red bullet chilli deseeded and finely chopped. Add in 2 ( of the same mug ) mug full of fresh boiled hot water and then cover with cling film and leave to soak.
• For the chicken .. 3 chicken breasts butterfly cut then cut in half so you ended up with 6 pieces.
In a large flat plate mix the breadcrumbs with the powdered peri peri seasoning, and vegetarian parmesan
• Dip the chicken in whisked egg then coat in the breadcrumb mix. Shallow fry the chicken peices till golden brown & cooked completely. Leave aside to cool.
• In a heavy based pan saute 2 medium (chopped ) onions along with a tbsp of garlic paste/granules/3-4 crushed cloves, and half a tsp salt till golden brown.
• Add a good handful of cherry tomatoes and cook till tomatoes are just soft. Pour in about 700g of your choice of pasta sauce - I used dolmio basil & tomato.
• Simmer till slightly thickened then add in a few good handful of spinach leaves. Let the leaves wilt then add in the chicken. Scatter over some mozzarella all over the top, place under the grill till cheese begins to melt.
• Serve on top of the cous cous & sprinkle extra parmesan shavings on top if desired
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