Chicken Drumstick Parmigiana

Name: Chicken Drumstick Parmigiana
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbs flat-leaf parsley, chopped; 2 tsp dried basil; 2 tsp dried oregano; 400g can chopped tomatoes; 3/4 cup parmesan, finely grated; 60g baby spinach leaves (to serve); 400g passata sauce; 1 cup grated mozzarella; 1 tbs olive oil; 1 cup panko breadcrumbs; 2 garlic cloves, crushed; 1/2 sourdough baguette, chargrilled (to serve); 8 chicken drumsticks

10 min
45 min
Makes 4
Medium
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Chicken Lunch Dinner

Ingredients

2 tbs flat-leaf parsley, chopped
2 tsp dried basil
2 tsp dried oregano
400g can chopped tomatoes
3/4 cup parmesan, finely grated
60g baby spinach leaves (to serve)
400g passata sauce
1 cup grated mozzarella
1 tbs olive oil
1 cup panko breadcrumbs
2 garlic cloves, crushed
1/2 sourdough baguette, chargrilled (to serve)
8 chicken drumsticks

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Method

Preheat oven to 200°C. Line a roasting pan with baking paper. Combine breadcrumbs, 1/2 cup of the parmesan and parsley in a bowl. Season with pepper.
Place drumsticks into pan and drizzle with oil. Press half of the crumb mixture over drumsticks. Bake for 25 minutes.
Meanwhile, combine passata sauce, tomatoes, garlic, herbs and 1/3 cup water in a saucepan. Bring to the boil, reduce heat to low and simmer for 15 minutes until thickened.
Pour sauce over chicken and scatter with remaining crumb mixture. Combine mozzarella and reserved parmesan and scatter over the top. Bake for a further 20 minutes or until golden and bubbling.
Add some spinach leaves and serve with chargrilled baguette.

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