I’ve come across it once or twice before, but having seen it in the Good Food mag recently I felt like doing it again, with all the attention and love it deserves. There’s always passata in my pantry, there’s always a chunk of parmesan, all the other stuff came from Sainsbury’s this morning. So having painted a chunk of my garden fence I’ve made us a chicken parmigiana for dinner. And it was very much enjoyed.

I started with a nice tomato sauce, a shallot, a couple of cup mushrooms, some passata, some dry oregano, lots of seasoning. While that was bubbling away I cut my chicken breasts into smaller pieces, bashed them flattish, seasoned, tossed in flour, then in egg, then in a breadcrumbs and parmesan mixture. Pan fried briefly, without worrying if it’s under- it was en route to the oven. Tomato sauce on the bottom of the dish, chicken, more sauce, some mozzarella and more parmesan, some fresh chopped cherry tomatoes. It baked for 20-25 minutes until the cheese began to brown up.

Served with crusty bread and some chianti, followed by some French cheeses. Austerity. 🙂