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Chicken and Courgette Marinara

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a wonderfully easy but tasty dish that goes down well every time. The parmesan crust makes it extra special.

This is a wonderfully easy but tasty dish that goes down well every time. The parmesan crust makes it extra special.

Ingredients

Serves: 4

Metric Cups

For the Chicken

  • 4 chicken pieces (skinless/boneless)
  • 25 grams plain flour
  • 50 grams breadcrumbs
  • 1 pinch of grated parmesan
  • 1 medium egg (lightly beaten)
  • 2 tablespoons vegetable oil
  • 225 grams courgettes (thinly sliced)
  • 225 grams mozzarella (or other cheese - grated)

For the Sauce

  • 794 grams chopped tomatoes
  • 2 tablespoons tomato puree
  • 3 drops tabasco
  • 1 pinch of salt
  • 1 pinch of pepper

For the Chicken

  • 4 chicken pieces (skinless/boneless)
  • ⅞ ounce all-purpose flour
  • 1¾ ounces breadcrumbs
  • 1 pinch of grated parmesan
  • 1 medium egg (lightly beaten)
  • 2 tablespoons vegetable oil
  • 7⅞ ounces zucchini (thinly sliced)
  • 7⅞ ounces mozzarella (or other cheese - grated)

For the Sauce

  • 28 ounces diced tomatoes
  • 2 tablespoons tomato puree
  • 3 drops tabasco
  • 1 pinch of salt
  • 1 pinch of pepper

Method

Chicken and Courgette Marinara is a community recipe submitted by Razzy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat oven to 190c (375f/Gas 5). Put sauce ingredients into a pan and simmer for 10-15 minutes until slightly thickened.
  • Meanwhile, wipe chicken pieces with damp kitchen paper and coat with flour. Mix breadcrumbs with half of the Parmesan. Dip both sides of chicken in egg then coat with crumb mixture.
  • Brown chicken all over in oil over medium heat. Drain on kitchen paper then place in an ovenproof dish. Spoon half the sauce on top.
  • Scatter courgette slices over chicken then top with mozzarella. Spoon over remaining sauce and sprinkle with remaining Parmesan cheese.
  • Cook for 1 hour
  • Heat oven to 190c (375f/Gas 5). Put sauce ingredients into a pan and simmer for 10-15 minutes until slightly thickened.
  • Meanwhile, wipe chicken pieces with damp kitchen paper and coat with flour. Mix breadcrumbs with half of the Parmesan. Dip both sides of chicken in egg then coat with crumb mixture.
  • Brown chicken all over in oil over medium heat. Drain on kitchen paper then place in an ovenproof dish. Spoon half the sauce on top.
  • Scatter zucchini slices over chicken then top with mozzarella. Spoon over remaining sauce and sprinkle with remaining Parmesan cheese.
  • Cook for 1 hour
  • Additional Information

    Good with tagliatelle and a green salad.

    Serves 4

    Good with tagliatelle and a green salad.

    Serves 4

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