A comfort food staple in the U.S., Chicken Parm is all about crispy chicken, rich tomato sauce, and plenty of melted cheese. This version keeps things simple - everything in one pan, no deep fryer needed. Easy to make, even easier to enjoy.

INGREDIENTS

• 2 boneless, skinless chicken breasts
• 1 tsp salt
• 1 tsp pepper
• ½ cup flour
• 1 egg, beaten
• 1 cup Panko breadcrumbs
• ¾ cup grated parmesan, divided
• ¼ cup olive oil
• 4 cloves garlic, minced
• ½ tsp red pepper flakes (optional)
• 2 x 400g cans fire roasted tomatoes, crushed
• 1 cup water
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 cups Penne pasta (or similar)
• ½ cup shredded mozzarella
• Fresh basil, to garnish

METHOD

1) Preheat oven to 180°C (350°F). Butterfly and flatten the chicken breasts to approx. 2cm thickness. Season with ½ tsp salt and pepper. Coat in flour, then egg, then a mix of Panko and ½ cup parmesan.

2) Heat oil in a Lodge 30cm Cast Iron Skillet over medium-low. Fry chicken 4–5 minutes each side until golden. Set aside.

3) In the same skillet, cook garlic and red pepper flakes. Add tomatoes, basil, oregano, and remaining salt and pepper. Simmer briefly, crushing tomatoes. Reserve ½ cup sauce.

4) Add 1 cup water and pasta, stirring to coat. Nestle chicken on top, spoon over reserved sauce, and sprinkle with mozzarella and remaining parmesan.

5) Bake uncovered for 15–20 minutes until cheese melts and browns. Top with fresh basil and serve.