Ah, the humble Chicken Parmigiana, a dish as Italian as a British summer is wet. But fear not, for we’re about to add a dash of British BBQ charm to this Mediterranean marvel using none other than the Ninja Woodfire. Who needs the Amalfi Coast when you’ve got a backyard and a piece of British engineering? The Woodfire, unlike the weather, won’t rain on your parade as you whip up this family favourite. It’s about making life easier, not harder, after all – and this nifty gadget is your new partner in culinary crime.
Now, fetch your apron, summon your inner Italian grandma, and let’s crack on!
Chicken Prep
Grab three hefty chicken breast fillets (enough to feed a family of five).
With a sharp knife, slice the fillets in half horizontally, going all the way through.
You’ll have six fillets. Lay them flat, cover with clingfilm, and using a rolling pin,
bash them gently until they reach a uniform thickness, around the depth of a £1 coin.
Marinade the Chicken
In a shallow bowl, give a good whisk to the following comrades:
- 2 Eggs
- 2 Cloves Garlic – Minced
- 2 Tablespoons Fresh Parsley – Chopped
- 2 Pinches Salt
- 1 Pinch Black Pepper
Toss the chicken in and ensure it’s all well-coated with this flavourful ensemble. Cover with clingfilm and let it chill in the fridge for at least 30 minutes, though overnight is the golden ticket if you have the time on your hands.
Prepare the Homemade Tomato Sauce
Here’s what you’ll need:
- 2 Tablespoons Avocado Oil
- 1 Large Onion – Finely Chopped
- 2 Cloves Garlic – Minced
- 400g Passata
- 2 Teaspoons Dark Muscovado Sugar
- 1 Teaspoon Mediterranean / Italian Seasoning
- 2 Pinches Salt
- 1 Pinch Black Pepper
On a hob, warm 2 tablespoons of avocado oil and sauté the onion over high-heat for a brisk 2-3 minutes, then introduce the garlic for another minute, stirring continuously to avoid any charred misadventures.
Now, add the passata, sugar, seasoning, salt, and pepper. Reduce the heat and let it simmer, allowing the sauce to thicken slightly, which should take around 5 minutes.
Once done, remove from the hob and set aside, it’ll make its grand entrance later on.
Prepare the Crispy Coating
Mix the following ingredients in a shallow bowl ready for coating the marinated chicken:
- 1 Cup Panko Breadcrumbs
- 1 Cup Standard Breadcrumbs
- 1/2 Cup Fresh Grated Parmesan
- 1 Teaspoon Garlic Powder
Coat the Chicken
Take the marinated chicken out of the fridge and, one at a time, coat the fillets in the lovely crumb mixture you’ve prepared and lay on a wire-rack resting on an oven tray.
Airfry Chicken
Preheat Ninja Woodfire to 180°C.
Spray chicken with canola oil and place them in the air fry compartment.
Airfry for about 15 minutes, flipping the chicken and spraying again with canola oil halfway through.
Top & Bake
Slather the air-fried chicken with your sauce, and generously top with mozzarella cheese.
Bake at 160°C in the Woodfire until the cheese is melted and bubbly, inviting a golden crust to form.
The Final Result
