FridayChicken parmagiana is a true Italian classic. We serve it between a fresh and homemade focaccia sandwich. Not in the mood for chicken? Then feel free to replace that chicken with a thick slice of fried eggplant for a vegetarian version: flavors will do it anyway.
for 2 persons
Preparation time: 30 min + a few hours of proofing
2 chicken breast fillets
2 balls of mozzarella
20 g basil
pepper and salt
30 g parmesan
For the focaccia
4 g yeast
½ tsp sugar
6 grams of salt
370 g flour (preferably 0.0)
1 tbsp oregano
20ml olive oil + 20ml
coarse sea salt
That’s how you make it
Start by making the focaccia dough. Add the water to the dried yeast and leave for 10 minutes. Put the other ingredients (except the last 20 ml olive oil) in the mixing bowl of your food processor. Add the yeast and knead for 10 minutes. Cover the bowl with foil. Let the dough rise at room temperature for at least 2 hours. Preferably let the dough rise overnight in a refrigerated place.
Preheat the oven to 230 °C. Grease a baking dish with a little olive oil and pour the dough into it. Sprinkle some coarse salt over it and make dimples in the dough with your fingers. Bake the focaccia for 35 minutes and then let it cool on a rack.
Cut the chicken open horizontally, just not to the end, so that you can unfold the chicken nicely. Season the chicken with salt and pepper. Bake nicely brown in a dash of olive oil. When the chicken is almost ready, spoon over some passata and top with some slices of mozzarella. Put a lid on the pan so that the cheese starts to melt.
Cut open the focaccia, spread with a little mayonnaise and top with the chicken tower. Finish with fresh basil and some parmesan cheese.
TIP: Do you have any foccacia left? Then cut it into cubes and fry in a dash of olive oil. This way you have delicious bread croutons all week long to finish off a salad, for example. Another option is to top the focaccia with some tomato sauce and cheese, so you instantly have a delicious pizza!
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