olive oil Archives

Grain recipes

Crispy fried eggs and chakalaka bean salad on toast

5 minutes

Muffin recipes

Atchar-butter-braaied chicken with flatbread

1 hour

Breakfast recipes

Quick-and-easy pork-and-Tenderstem broccoli stir-fry

25 minutes

Chicken recipes

Chicken parmigiana

20 minutes

Chicken parmigiana

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

4 free-range skinless chicken breasts (about 500 g)
1 extra-large free-range egg (if you want to double crumb, use a jumbo egg)
sea salt and freshly ground black pepper, to taste
80 g fresh breadcrumbs
3 T canola or olive oil
1 x 200 g sachet Woolworths Napoletana sauce
60 g Parmesan, grated
150 g mozzarella, shaved
basil leaves, for sprinkling
350 g baby marrow spaghetti (or pasta 200 g)
green salad, for serving

Method

1. Preheat the oven to 220°C. Bash the chicken breasts to flatten evenly. Beat the egg with some seasoning. Dip the chicken into the egg, then into breadcrumbs. Fry in the oil for a few minutes on each side until golden. Drain on kitchen paper.

2. Line a baking tray with baking paper and place the chicken in the tray. Spoon over the Napoletana sauce, sprinkle with Parmesan and top with the mozzarella.

3. Bake for 12 minutes or until the cheese is melted and bubbly and the chicken just cooked and moist.

4. Serve on vegetable spaghetti or regular pasta, with the salad on the side.

Browse more recipes starring chicken here.

Air fryer pork belly

Banana-and-buttermilk flapjacks

Harissa-battered hake

Sorghum balls

Crispy fried eggs and chakalaka bean salad on toast

Fruity-oats mini muffins

Chicken with bagna cauda

Atchar-butter-braaied chicken with flatbread

Grana Padano eggs

Hake-and-vegetable bake

Cheesy broccoli soup

Tortilla soup

Biltong jam

Quick-and-easy pork-and-Tenderstem broccoli stir-fry

Chicken parmigiana

Chicken parmigiana

Ingredients

Method