A delicious breaded Chicken Breast topped with a béchamel sauce and cheese, Originating in Teesside, this is my take on the North Easts version of the traditional Chicken Parmesan.
Serves 2 - Approx. 497 KCal per Portion
Ingredients (Serves 2 – Approx. 497 Kcal per Portion)
2 Chicken breasts
Spray Oil (Fry-Light)
½ Cup Plain Flour
2 Medium Eggs (Beaten)
1 Cup Dried Breadcrumbs
2 Tbsp Red Pesto (Optional, but adds a great flavour to the dish)
For the béchamel sauce
25g Plain Flour
Pinch of Ground Nutmeg
Pinch of Salt
150g Grated Cheese (I find Red Leicester works best)
Pre-Heat the Oven to 200°C (440°f)
Place the Chicken between 2 sheets of baking paper and bash with a rolling pin until approx. 0.8-1cm thick.
In 3 separate Bowls, add Plain Flour in 1 Bowl, Beaten Eggs in another Bowl, and Breadcrumbs in the 3rd Bowl.
Dip each chicken breast in the Flour, then the Egg, and finally the Breadcrumbs, making sure they are well coated.
Place the chicken breasts on a Baking Tray, Spray the top of each breast with a little oil, place on the middle shelf for 25-30 mins (Turning halfway) until Golden, crispy, and the chicken is cooked through.
Whilst the Chicken is Cooking, it’s time to make the sauce.
In a saucepan, melt the butter then, stir in the flour for 2-3 mins.
Add the milk a little bit at a time whilst whisking, making sure each bit you add is absorbed before adding the next.
Once all the milk is added, leave to simmer for 4-5 mins until the sauce thickens.
Add the Nutmeg & Sea Salt, and 75g of the Grated Cheese and mix until the Cheese is fully melted.
Remove the cooked chicken from the Oven and turn on the Grill.
Optional: Spread 1 Tbsp of Red Pesto evenly over each piece of chicken.
Spoon the béchamel sauce over the chicken.
Top the Chicken with the remaining Grated Cheese and place under the Grill for 2-3 mins until bubbling & golden.
Serve & enjoy.