Chicken Parmigiana Crumbed Chicken Thighs
The crumbed chicken thighs are baked in a homemade tomato sauce and topped with mozzarella cheese for an effortless dinner.
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Wooden spoon
- Oven
- Stove
- Baking dish
- Grater
- Plate
Ingredients
- 2 Tbsp (30ml) olive oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 tsp (5ml) chilli flakes
- 1 Tbsp (15ml) Italian seasoning
- 2 tsp (10ml) tomato paste
- ¼ cup (60ml) white wine (optional)
- 2 (410g) tomato cans or 500ml tomato passata
- ½ cup (125ml) chicken stock
- 6 Southern Fried crumbed chicken pieces
- 6 slices mozzarella
- Parmesan, grated
- 10g fresh basil
- 400g polenta
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