Chicken Parmigiana

Can you believe this was my first Chicken Parmigiana! It was so very good! I will have to remedy my oversight quite earnestly, as there were many sighs of pleasure around the table.

The stars:

6 boneless chicken breasts, pounded pretty flat
1 medium onion, finely chopped
1 green pepper, finely chopped
2 tins chopped tomatoes (can use +-1 kg of fresh tomatoes)
a heaped tablespoon of tomato puree
1 scant teaspoon sugar
3-4 cloves garlic, minced/chopped
1/4 cup chicken stock
a splash of wine vinegar/wine

5-7 handfuls of Parmesan cheese, grated

Set oven to 180 deg Cel.

The stars route to fame:

Mix 1/2 cup of flour, a small handful of breadcrumbs (if you don't have breadcrumbs just leave out), salt and pepper to taste and 1/2-1 teaspoon of garlic and herb spice. Place this flour mixture on a plate press the flattened breasts into it to coat well on both side.
Set aside. Throw out remaining unused flour mixture.

Add a splash of oil to the pan and add the chopped onion & pepper. Cook over medium heat for about 2 minutes. Scrape all bits around and add the rest of the ingredients (except the chicken and cheese). Cook for 8-10 minutes.

In a clean pan cook the coated chicken breasts for about 2 minutes a side to seal with a touch of oil or olive oil spray & cook, over lowish heat (to avoid extra washing, you could do this first and then use same pan to cook the tomato sauce - hey, a girl's got to do what a girl's got to do).

Now for the fun bit (so far sounds like work but it isn't, its real easy stuff) - pour your tomato sauce in a ovenproof dish. Layer your chicken in it and cover with well with the cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for another +-10 minutes until thickened and gorgeous.




Serve on a bed of spaghetti or rice, with some greens on the side. You won't be disappointed!
Since Parmesan cheese is so expensive I would recommend replacing with Mozzarella.