Mexican Chicken Parmigiana

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Mexican Chicken Parmigiana

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Ingredients

4 person(s)

Mexican Chicken Parmigiana

1/2 level teaspoons Garlic powder
2 level teaspoons dried rosemary
1/4 level tsp cayenne pepper
1/8 level tsp Fine pepper
30 grams golden flax seeds
40 grams Parmesan cheese
30 grams sesame seeds
10 grams poppy seed
1 level tsp Vegetable stock paste
6 pieces skinless chicken thighs
1 --- garlic cloves
1 --- brown onion
30 grams extra virgin olive oil
800 grams Canned crushed tomatoes
2 pinches ground black pepper

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6

35min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dinner

Recipe's preparation

Roast and mill spices for sauce

Place cinnamon, black peppercorns coriander seeds and cumin seeds chilli powder smoked paprika in mixing bowl and dry roast 2-3 min/120c/speed1 without mc. Leave to cool for about 5mins. Mill all above ingredients 1min/speed 9 with mc inserted.
Set aside to place in bowl when cooking sauce

Preparing crumbs and coating chicken

Place in bowl garlic powder dried rosemary cayenne pepper fine black pepper golden flax seeds 10sec/speed4 then add parmesan cheese sesame seeds poppy seeds 10sec/speed4

Dip chicken thighs into bested egg and then roll into crumb mixture. Place in the Varoma. Set aside.

Mexican Tomato sauce

Place the above roasted spices, garlic clove and onion (cut in halves) and extra virgin olive oil into bowl and chop 5sec/speed5 and sauté 3mins/120c/speed1.

Add canned crush tomatoes, vegetable stock paste and ground black pepper.

Place varoma on top of bowl and cook 20mins/varoma/speed1.

Pour sauce over crumbed chicken and grate cheese over the top of the sauce. Serve with seasonal veggies.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Can serve with guacamole and/or sour cream

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.