Chicken Parmigiana
Servings – Number of portions: 4
Cooking Duration – 45 minutes
Ingredients
Marinara Sauce: 2 tablespoons oil, 1 onion, finely chopped, 3 cloves garlic, minced, 2 cans (28 ounces each) crushed tomatoes, 1 bunch fresh basil, Salt and pepper to taste.
Tofu Paste: 1/2 cup tofu, Salt to taste.
Chicken: 4 chicken breasts, Salt and pepper to taste, Mixed herbs, 1 cup flour, seasoned with salt, 4 tablespoons oil for frying.
Instructions
Prepare Marinara Sauce: Heat oil in a medium-sized pot over medium flame. Add onion and garlic, stir to combine and reduce heat to low. Cover and cook, stirring occasionally, for 10 minutes. Uncover and cook, stirring occasionally, until onion is translucent, softened, and fragrant, about 5 more minutes. Stir in tomatoes and basil. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavours have melded about 30 minutes. Season with salt and pepper. Discard basil.
Prepare Tofu Paste: In a blender, add tofu and some salt. Blend into a smooth paste.
Prepare Chicken: Season chicken breasts with salt, pepper, and crushed herbs. Dredge the chicken in seasoned flour until lightly coated. Heat oil in a frying pan over medium flame. Once heated, sear the chicken on both sides until golden brown. Lower the flame and cook through. Remove the chicken from the pan.
Assemble Chicken Parmigiana: Spoon some marinara sauce onto a plate. Place the chicken on the sauce and top with tofu paste.
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