Chicken Parmigiana With Mozzarella & Fresh Basil

Begin by preheating your oven to 200°C (392°F) and start boiling water for the linguine pasta. This prepares your cooking environment for multitasking.

Finely chop the brown onion and crush the garlic. Set aside. These will be used for the tomato sauce.

Prepare the chicken breasts by slicing them horizontally to about 1/2 inch thickness for even cooking. Season with salt and pepper.

Set up a breading station with three shallow dishes: one with plain flour, one with beaten eggs, and one with a mixture of dried breadcrumbs and grated Parmesan cheese. Dredge each chicken piece in flour, dip in egg, then coat in breadcrumb mixture.

Heat vegetable oil (2 tablespoons per person) in a large skillet over medium-high heat. Cook the breaded chicken until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove and set aside.

In the same skillet, reduce to medium heat and add olive oil (1 tablespoon per person). Add the chopped onion and crushed garlic, sautéing until soft and translucent, about 2-3 minutes.

To the skillet, incorporate the chopped tomatoes, tomato paste, a pinch of sugar, and 50ml of water per person. Simmer to thicken slightly, about 10-15 minutes, seasoning with salt and pepper.

As the sauce simmers, place the browned chicken in a baking dish. Top each piece with the tomato sauce, followed by slices of mozzarella. Bake until the cheese is bubbly and golden, about 10 minutes.

Meanwhile, cook the linguine pasta according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.

Garnish the baked chicken with freshly chopped basil and thinly sliced fresh red chilli, adjusting the amount to taste. Serve hot alongside the prepared linguine pasta.