Chicken parmigiana

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• Sez

  19 April 2011

  Sez rated and commented on this recipe

  

  I made this after seeing it in the may 2011 issue of BBC GoodFood Magazine and it is a dish I will definitely be making again. Rich and packed full of flavor, my boyfriend absolutely loved it. Had a bit of difficulty with bashing the chicken, as it started to fall apart, even between the clingfilm, but in the end it was fine. I followed the recipe with no changes and it was perfect. Served with new potatoes, cabbage and leeks (as it needed using up). Next time i would serve with pasta.

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• Four Candles

  25 April 2011

  Four Candles rated and commented on this recipe

  

  A hit with the entire family. Added a shallot to the sauce as had one going spare. Served with pasta and petit pois. Fabulous way to make 2 chicken breasts serve 4 people without feeling mean!

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• aime

  30 April 2011

  aime rated and commented on this recipe

  

  YUM.Made this tonight after seeing in magazine,everyone loved it.Very economical,had everything i needed in the house already except for the passata so i blitzed a tin of chopped tomato worked great will do this all the time now.Served with pasta and salad.Agree with previous comment about the chicken wasn't sure at first about only using two but after bashing them out there was plenty

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• Jackie W

  02 May 2011

  Jackie W commented on this recipe

  Made with our 12 year old son who loved the bashing. Surprisingly rich flavours. Amazed how far the chicken breasts went. Misread recipe, added all parmesan to crumbs but made no difference - good excuse to add more later. Served with pasta and green beans. Prep time longer than 15 mins but possibly due to young assistant.

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• hazel

  05 May 2011

  hazel rated and commented on this recipe

  

  Yum, very easy and tasty. The whole family enjoyed it.

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• Becks

  09 May 2011

  Becks rated this recipe

  

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• Libby0

  10 May 2011

  Libby0 rated and commented on this recipe

  

  This is delicious and everyone in the family loved it, will make again. I served it with garic bread and salad. It was not "easy" but very fiddly and took me much longer than stated. But worth the effort!

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• Felicityhm

  10 May 2011

  Felicityhm rated and commented on this recipe

  

  This was really tasty and simple. I served with rice and brocolli and was a big hit.

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• emma4

  13 May 2011

  emma4 rated and commented on this recipe

  

  Simple recipe but had absolutely bags of flavour and is a really economical way to use chicken. I think it serves 3 rather than 4 but then we're really greedy!

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• Kate Marshall

  15 May 2011

  Kate Marshall rated and commented on this recipe

  

  I enjoyed making (and eating!) this dish, although I thought the whole breadcrumbing the chicken was tricky - it was my first time at doing that myself though! Really yummy with spaghetti, will definitely make it again :-)

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• MacyMoo

  16 May 2011

  MacyMoo rated and commented on this recipe

  

  This was absolutely delicious, I didn't bash the chicken, cooked it in the breadcrumbs for 10 minutes then added the chicken to the sauce and put it in the oven for about 15 minutes all together to make sure the chicken was cooked. I also used a whole ball of mozzarella, what's the the point of using half!! A really easy dish to create and impress with chicken, served it with french green beans. Will be making it again soon!

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• LisaPisa

  16 May 2011

  LisaPisa rated and commented on this recipe

  

  Really enjoyed this recipe for something a bit different to do with chicken and pasta. Kept the recipe pretty much the same although I made it for 2 people. My top tip would be a small baking dish as mine was just a bit too big and meant the sauce kind of evaporated a bit! I served it with tagliatelle, grilled asparagus and salad.

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• TRACEY

  27 June 2011

  TRACEY rated and commented on this recipe

  

  Now one of our favourites, fussy daughter really loved it!!

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• ILOVETOEATGHERKINS

  28 June 2011

  ILOVETOEATGHERKINS commented on this recipe

  Phenom...like Call of duty

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• Shinju

  28 June 2011

  Shinju rated and commented on this recipe

  

  It's delicious and really quick.

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• LilyJane

  29 June 2011

  LilyJane rated and commented on this recipe

  

  It was really good and surprisingly filling. Worked well with couscous but lacked in flavour a little bit. Maybe because I didn't bash the chicken much. Still, it took more than 15 minutes to prepare.

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• Liezel

  02 July 2011

  Liezel rated and commented on this recipe

  

  Delicious, will be making this frequently.

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• Stu82

  02 July 2011

  Stu82 rated and commented on this recipe

  

  Cooked this last night for Me, the Mrs, our two little monsters and our nieces using two large chicken breasts and there was more than enough. I served it with some mash and it went down a storm, the kids were calling it "pizza sauce chicken". Very easy to make and will no doubt become a regular on our dinner table. I did add a splash of balsamic vinegar too, worked really well.

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• Milly

  04 July 2011

  Milly rated and commented on this recipe

  

  Really liked this dish - tasted authentic Italian! I served it with new potatoes and veg. I used for passata that the recipe said, coz we like lots of sauce! Got a bit hot and bothered whilst cooking, but worth it!

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• caron

  09 July 2011

  caron rated and commented on this recipe

  

  Made this last night and WOW! Great flavours, enjoyed every mouthful and will definately make it again. I did add sliced mushrooms to the sauce, more garlic and used a whole ball of mozzerella.!

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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
• ½ x 690ml jar passata
• 1 tsp caster sugar
• 1 tsp dried oregano
• ½ 125g ball light mozzarella , torn

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Super healthy

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
• ½ x 690ml jar passata
• 1 tsp caster sugar
• 1 tsp dried oregano
• ½ 125g ball light mozzarella , torn

PER SERVING

327 kcalories, protein 33g, carbohydrate 22g, fat 13 g, saturated fat 5g, fibre 1g, sugar 5g, salt 1.31 g

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