Petto di Pollo al Parmigiano (Bologna) /  Baked Chicken Breast with Parmesan 

This recipe hails from Bologna and I happily prepare it whilst I’m on my own at home and I want something nourishing, flavoursome and easy to make. 

Serves one:

• one chicken breast in one piece (or half if very large)
• a knob of butter, about 15g
• a few tablespoons of a good chicken or vegetable stock
• nutmeg
• 40-45 g of grated parmesan cheese
• 1 small egg, beaten
• salt 
• pepper
• fresh parsley to garnish 

Preheat the oven to 160 C.

Cut the chicken breast lengthways in half. You should end up with two fairly wide and long slices.

Gently beat the chicken slices with a meat tenderiser or a rolling pin to flatten them just a little.

Toss the prepared meat into the beaten egg and season well with salt and pepper.

Melt the butter in a small pan (that is also suitable for an oven), once it starts to foam place the chicken slices in the pan and fry briefly on both sides.

Now add a few tablespoons of the stock into the pan covering roughly half of the meat.

Season the chicken with nutmeg and spread the grated parmesan evenly on top (if you wish to form a crusty topping mix the parmesan with some breadcrumbs).

Cover the pan and bake for 10 minutes in the preheated oven.

Put the temperature up to 180-190 C, take the lid off and carry on baking for further 8-10 minutes.

The meat should be cooked through but remain tender and moist, and the parmesan should form a lovely golden coating.

Depending on how much stock you add (and in case it’s not fully absorbed), you will end up with a very rich and tasty juice, making this humble dish even more delicious. 

Garnish with fresh parsley and serve immediately.