Chicken parmigiana

Chicken parmigiana

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(95 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This classic cheesy recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
327
protein
33g
carbs
22g
fat
13g
saturates
5g
fibre
1g
sugar
5g
salt
1.31g

Ingredients

  • 2 large, skinless chicken breasts, halved through the middle
  • 2 eggs, beaten
  • 75g breadcrumbs
  • 75g Parmesan, grated
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • half a 690ml jar passata
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • half a 125g ball light mozzarella, torn

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Method

  1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
  2. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
  3. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.

Recipe from Good Food magazine, May 2011

Comments, questions and tips

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Comments

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ishouldbeeating's picture
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Really tasty. Wasn't too particular with quantities and didn't bother with the mozzarella. Oh and used chicken thighs which were super tender and tasty.

Niamhie82's picture

Made this tonight and it was delicious! 1 egg was definitely enough and I left out the mozerella. Added onions to the sauce and it was lovely!

owenbartley1's picture
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Disappointing after all the reviews. Wont make this again

amy_natalia's picture
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I was a little unsure how this was going to go but have to say we all loved it, even my fussy 10 year old loved it. I did add some onions and mushrooms to help bulk it out as others had suggested. I also added some paprika in for flavouring. I served it with broccoli, green beans and rice. Yummy :) will definitely be making it again.

jjandollie's picture

A new family favourite. Just love cooking meals which are met with ' Wow Mummy this is delicious!" Used cheddar as did not have mozzerella, added onion and cherry tomotoes to passata. Served with rice and green beans. Perfect family meal. Will definitely be doing this again ...and again.

SamoodleDoodle's picture
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This dish took a little longer to cook than otherwise suggested but it was well worth the wait! Absolutely delicious and really got rid of those Sunday blues. I used cheddar cheese as I didn't have any mozzarella and it worked perfectly. I also added chopped onion and mushrooms to the sauce to add extra vegetables. Amazing, definitely a new favourite!

ladyl1's picture

Nice recipe but only got 4 stars as I found it a little more difficult to prep and cook than the above suggestion,

Maxbattersby's picture

This is such a relaxed and simple dish to make. I rustled this up the other night with roast potatoes and broccoli and it went down well. My only comment would be that I think I used too much passata (500g for 3 people) so I will definitely use less next time. The Parmesan breadcrumbs were a nice touch. Lovely winter supper which requires little concentrating which is always a bonus after a long day!

lauremartin's picture

Excellent recipe! Very easy to do and delicious. My 4 year old cleaned her plate (twice!). Doubled the recipe to freeze half of it (minus the mozzarella). I used chicken mini fillets 700g (for 4 adults or 3 adults 3 children) to avoid the hassle of beating the chicken breast, 400g can passata and 400g chopped tomatoes. This made just about enough sauce to eat with baby potatoes and broccoli (but it's quite thick and that wouldnt be enough for pasta as a side). I prepare the dish the day before: cooked the chicken (used the oven, 200 for 5-10min), set it on the top of the passata mixture. Once cool/cold, add the pieces of mozzarella and parmesan on the top and left it in the fridge. Rewarm for the evening dinner in 15min in oven 200 deg C (or until it's gold and bubbly).

boistizon's picture

Absolutely lovely dish, it's amazing that a dish with so few ingredients can be so very tasty. Will definitely do again and again.

fizzh89's picture

This dish was delicious, the chicken was very tender, and it was quick to make, however, the downside is that you end up with significant portion of ingredients left over, namely beaten egg( I wonder if one egg would have been enough), breadcrumbs and parmesan mix (probably half of that would have been enough), and passata ( I would probably do all of it next time). I can do scrambled egg for lunch today, I'm not sure what I'll do with the passata, and sadly, the dog pinched the breadcrumb and parmesan mix!! :(

cj_huney's picture
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Love this recipe, whole family enjoyed. We served it with new potatoes and chantenay carrots - delicious. Also quite cheap to make for a family of four the ingredients cost £7 and that's including the veg.

Incyb3's picture
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Added a tin of chopped tomatoes to the passata, as well as basil. Next time I'll add chillis to make it more of an arrabiata sauce. Did it in the oven instead of under the grill and it was fine

ninnoc's picture
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This is great and it makes not very much chicken go very far.
I'd say it needs more sauce though - I used 500 ml and that was by far not enough, especially if you want to eat it with pasta or so, so I'd use double next time.

dragonma5306's picture

Quick, easy and delicious! I used two quite large chicken breasts and they really do go so much further when you have bashed them out: there was enough to feed 5 generously. There wasn't quite enough sauce however; I used all of a 500ml tub of passata (didn't want to waste any) and that still wasn't enough (probably because there was so much chicken) so next time I will use double (ie, 700ml). I also used the whole of the mozzarella ball so not so healthy but definitely delicious! Served with pasta.

hannahjd81's picture

Made this a few times now, a bit fiddly but its delicious and no one believes its low calorie!

dukeofyork's picture
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Love this recipe. Went down a treat. Will be making again and again. Really tasty and so simple to make

hannahrook's picture
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Absolutely delicious, made this last night for hubby, myself and a friend. Chicken was perfectly cooked and the tomato sauce lovely and rich. Served with new potatoes, baby corn and tenderstem broccoli. It is a bit fiddly to prepare and takes longer than it states but definitely worth it. I prepared the chicken and put in the fridge and made the tomato sauce earlier in the day so that when it was dinner time all I had to do was grill the chicken, re-heat the sauce and put it all together. Will be making again.

jgallimore's picture
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After always making the same dishes over and over I came across this so decided to make it. It's so easy to make and everyone loved it - even my elderly mother who doesn't really venture much when it comes to food Will definitely add this to the repertoire!!

wendy_darling's picture

Really delicious. I used the whole mozzarella and a chicken breast each. Fussy DD loved it and has asked for the sauce to be used with other dishes. Served with pasta for DD and salad for DH and I. Both of them hate Parmesan, so shhhhh. Not too sure why but it did take longer than I thought and it did generate a lot of washing up. Will definitely make it again. I think the idea of prepping in advance then finishing later is a good one, plenty of time to clear up in between!

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