John Chicken parmigiana is a time honoured favourite dinner in many parts of the world. This version uses chicken drumsticks baked in a lovely breadcrumb, tomato, herb & cheese mixture.
The chicken drumsticks are initially baked in a breadcrumb & parmesan mix. They are then covered in a tomato & herb sauce before adding breadcrumb and mozzarella to complete the parmigiana topping. The end result is a moist chicken drumstick with a nice crunchy cheesy finish.
This is simple to make parmigiana variation that you will definitely enjoy.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 12 Chicken Drumsticks
- 1 cup Breadcrumbs
- 3/4 cup Parmesan grated & split into 1/2 cup & 1/4 cup amounts
- 2 tbsp Fresh parsley chopped
- 1 tbsp Olive Oil
- 500 g Passata
- 400 g Diced Tomatoes 1 can
- 1/3 cup water
- 2 cloves Garlic crushed
- 1 tbsp Ground Basil
- 1 tbsp Ground Oregano
- 1 cup Mozzarella shredded
- Baby Spinach to serve
Ingredients
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Instructions
- Preheat a fan forced oven to 200°C (390°F).
- Spray a large baking dish with olive oil.
- In a medium bowl, add breadcrumbs, 1/2 cup parmesan and parsley. Stir to mix through.
- Place drumstick in baking dish, drizzle with olive oil.
- Press about 1/2 the breadcrumb mixture over the top of the drumsticks.
- Place in oven and bake for about 25 minutes.
- In a large saucepan over medium high heat, add passata, diced tomatoes, water, garlic, ground basil & ground oregano. Bring to boil, then reduce heat and simmer for about 15 minutes.
- After chicken has baked for 25 minutes, remove from oven, pour tomato sauce over the chicken, then top with the remaining breadcrumb mixture.
- Sprinkle mozzarella and remaining 1/4 cup parmesan over the top.
- Return to oven and bake for a further 20 minutes or until a golden finish has been achieved.
- Remove from oven, garnish with baby spinach and serve.
