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Chicken breasts with standard

by Ada Parisi
5 min read

Chicken breast alla Norma. A second creative dish made of white meat, Perfect for the summer season. I know, to my perversion there is no limit: opt for the chicken breasts for smaller appetites and then decide to toss ' the norm ', that is, with the typical Sicilian tomato-based sauce and fried eggplant, is downright diabolical.

I made this dish to make more palatable the chicken breasts for dinner, I posted the photos on Instagram and so many people asked me for the recipe I decided to redo them, photograph them and publish. Actually, as I also did in chicken breast with asparagus and Parmesan cheese, in practice use the chicken to help seal, which is always yummy and flavorful. To my partial defense say that the chicken breasts are baked and not fried, but they seem to chicken cutlets, I guarantee.

As for the Eggplant, This time I fried as in the classic Sicilian pasta alla Norma, but the first times I greased with oil and baked in the oven and the result was not evil. Then, If you want to lighten and enjoyed this recipe, Now you can too. In any case, with these chicken breasts to the norm in a mixed salad, vegetables and fruits (I put different types of salad and then carrots, radishes, fennel and fresh strawberries), is a unique dish suitable for a summer dinner among friends. And will appeal to children, I guarantee.

At this point you just have to have a look at all my SICILIAN RECIPES and at RECIPES WITH EGGPLANT, since they are in season, to enjoy all the goodness of my island. Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


600 grams of sliced chicken breast

salt and pepper

bread crumbs for Breading, to taste

50 grams of grated Pecorino cheese Dop aged for the Breading

extra virgin olive oil, to taste

the juice of half a lemon

a pinch of oregano

400 grams of canned tomatoes, roughly chopped

half an onion

an Eggplant

ricotta salata (or grated pecorino cheese), to taste

fresh basil, to taste

peanut oil for frying the Eggplant, to taste


Chicken breast alla Norma

The preparation of the chicken breasts Norma is simple. For the chicken breasts: Marinate the chicken breasts for at least 30 minutes in olive oil, Salt, a pinch of oregano and lemon juice. Put in a dish grated pecorino, the bread crumbs and a pinch of salt. Breading the chicken slices on both sides (It will be easy, Why are wetlands for marinade) the mixture of bread and cheese, pressing down firmly so that they are completely covered. Line a baking sheet with parchment paper, grease it lightly with olive oil and arrange the chicken breasts d. Drizzle with a little oil and bake at 200 degrees for 15 minutes or until they are golden brown, turning them halfway through cooking.

For the sauce Norma: clean the onion, cut into thin slices and FRY in olive oil. Add the tomatoes peeled, Basil, season with salt and cook until the sauce will not be dense.

Clean the aubergines eliminating ends, cut them into thin sliced and diced in part by part. FRY in peanut oil until golden brown, put them on a sheet of absorbent paper and then add tomato sauce those cut into chunks. Keep the fried eggplant slices for garnish.

Once the chicken is cooked, top the hot tomato sauce with Eggplant, Garnish with slices of fried eggplant, the grated salt ricotta and a leaf of fresh basil. Serve the chicken breasts to Norma immediately, I accompany them to a mixed salad of vegetables and fresh fruit. Bon appétit!

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Marta 23 August 2017 - 17:04

Dear Ada,
I made them last night for dinner: excellent, though not as well managed: I had them put on a baking sheet lined with aluminum foil and then oiled, but the Breading has remained largely on the plate: is there a trick? What can I do wrong?

Ada Parisi 23 August 2017 - 17:54

Ciao Marta, you made one single mistake: the aluminum foil. The aluminum stick around. You have to use parchment paper, the white one which is completely non-stick. A big hug, I'm glad you enjoyed them! ADA

Marta 23 August 2017 - 18:22

Thanks, I'll try. But they were yummy though!


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