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Crispy Garlic Chicken Parm

Posted by John Reed on 10th June 2021

Approx. 4 Portions

Crispy Chicken Roll

4 x Large skinless chicken breasts
4 x Garlic cloves (Peeled & Grated)
8 Slices x Part skimmed mozzeralla (200g/7oz)
10g/0.3oz x Parmesan
4 Slices x Cooked ham
70g/1/2 cup x Plain/All purpose flour
2 x Eggs (Whisked)
120g/4.2oz x Panko breadcrumbs
(Double the coating ingredients for double coating)

Tomato Sauce

1 x White onion (Peeled & finely diced)
4 x Garlic cloves (Peeled & grated)
1 tsp x Fresh thyme leaves
4 x Pearl tomatoes on vine (Cut into dice)
411g/14.5 oz x Can of chopped tomatoes
2 tsp x Dried oregano
2 tsp x Dried basil
1 tbsp x Cider vinegar
2 tbsp x Honey
120ml/1/2 Cup x Water

Vegtables

1/4 Head x Broccoli (Cut into florets)
12 – 14 x Sprouts (Bottoms taken off and criss cross on the bottom)
2 x Rashers of streaky bacon
1/2 x Lemon juice

Essentials

1500ml/50floz x Peanut/Vegetable oil (For frying)
8 Slices x Part skimmed mozzeralla (200g/7oz) (To go on top of the crispy chicken)
10g/0.3oz x Parmesan

Method

1) Using a sharp knife butterfly open the chicken breasts and batter out the butterflied chicken in between two pieces of cling film for 1cm thickness. Rub the grated garlic over the battered out chicken breasts. In addition add 2 slices of part skimmed mozzarella, followed by the slices of ham and the grating of Parmesan. In addition carefully roll each chicken breast up into cling film tight. Place into the fridge to firm up for an hour.

2) Place a large pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the diced onions, garlic and thyme leaves. Cook down for 5 minutes until soft. Add the diced tomatoes and the rest of the ingredients. Turn the heat down to a low and cook down for 1 – 2 hours. Add more water if it becomes too dry and occasionally stir. Once ready, blend the tomato sauce until smooth. Taste and season with natural sea salt.

3) Prepare the vegetables and preheat the oven to 180c/350f. Place the 2 rashers of bacon onto a baking tray and place into the oven to cook for 15-17 minutes or until crispy. Place a large pan of water on to boil for the vegetables. In addition dice up the bacon into small lardons once it has cooled down. Once the water is boiling drop the sprouts and broccoli florets into the water. Cook for 5 minutes then drain using a colander. Next place the vegetables into the tray you cooked the bacon in and coat them with the bacon fat. Season with natural sea salt and a squeeze of lemon juice. Place into the oven to cook for 15 minutes.

4) Take the rolled chickens out of the fridge. Place the flour, egg and breadcrumbs in three separate bowls. Unwrap the chickens and get rid of the cling film. Dip each chicken into the flour mix, egg mix and then finally into the breadcrumbs. Making sure you evenly coat the chicken in each bowl. Place back into the egg mix and back into the breadcrumbs if you want to double coat. Place the 1500ml peanut oil into a large pan, it should only go up half way of the pan. Do not overfill the pan as it can spew over. Heat up the oil on a medium heat to 160c/320f. Once hot add one of the coated chicken rolls and cook for 10 minutes or until it reaches 74c/165f. Take out of the oil and drain onto a plate lined with kitchen roll. Alternatively if the outside browns too quickly you can place them onto a tray and bake them for 30 minutes on 180c/350f.

5) Put the broiler on high and place each chicken roll onto a tray. Coat the top of the crispy chicken with tomato sauce and 2 slices of mozzarella. Place under the grill/broiler for 2 – 3 minutes until the mozzarella is golden. Take out and serve with the vegetables.

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