Chicken Parmigiana

Method

1. Start by preheating the oven to 180°C. This makes sure the chicken cooks evenly and the cheese browns properly.
2. Cut the chicken breasts horizontally through their thickness to make thinner escalopes. Season both sides with salt and freshly ground pepper.
3. In a large frying pan, heat a drizzle of olive oil over medium to high heat. Fry the chicken for 2 to 3 minutes per side, until lightly golden. It does not need to be cooked through, as it will finish in the oven.
4. Remove the chicken from the pan and set aside. In the same pan, add a little more olive oil if needed and sweat the finely chopped onion until translucent, about 5 minutes.
5. Add the tomato pulp and the oregano to the pan. Let it reduce for about 5 to 7 minutes over low heat, stirring occasionally. Taste and adjust the seasoning if needed.
6. Spread a thin layer of tomato sauce over the base of an oven dish. Lay the seared chicken on top of the sauce.
7. Cover each piece of chicken with a generous spoonful of the remaining tomato sauce.
8. Scatter the grated mozzarella generously on top. Make sure the cheese covers the chicken and the sauce well.
9. Bake in the preheated oven for 15 to 20 minutes, or until the chicken reaches 74 °C in the centre and the cheese is melted and golden. For a more golden topping, turn on the grill for the last 2 to 3 minutes, watching so it does not burn.
10. While the chicken is in the oven, cook the 340 g of long-grain rice in 680 ml of salted boiling water, covered and over low heat, 10 to 12 minutes, until the water is absorbed; rest for 5 minutes and fluff with a fork. Serve the chicken parmigiana hot with the rice.