Chicken parmigiana in a large oven dish with serving spoon

Chicken parmigiana

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(182 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal327
  • fat13g
  • saturates5g
  • carbs22g
  • sugars5g
  • fibre1g
  • protein33g
  • salt1.31g
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Ingredients

  • 2 large, skinless chicken breasts, halved through the middle
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75g breadcrumb
  • 75g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • half a 690ml jar passata
  • 1 tsp caster sugar
  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • half a 125g ball light mozzarella, torn

Method

  1. Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

  2. Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

  3. Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

  4. Heat grill to High and cook the chicken for 5 mins each side, then remove.

  5. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

  6. Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

  7. Serve with vegetables or salad and some pasta or potatoes, if you like.

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Comments, questions and tips

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BeccaBowz
26th Sep, 2018
5.05
Absolutely lovely. I listened to previous reviews and made tomatoe sauce using three garlic cloves, two tins of tomatoes, salt pepper and sugar. I added garlic granules to bread crumbs and cheese mix. Also fried chicken before adding to sauce. Clean plates all round.
jessicadoyle85@...
8th Aug, 2018
4.05
Really loved this, but as with so many of the low calorie recipes on here the portion size is tiny!
french_cook's picture
french_cook
6th Jun, 2018
I used Lloyds Grossman's roasted garlic tomato sauce with the passata to give more flavour to the sauce, shallow fried the chicken then cooked it for 20 min in a hot oven. It was very tasty and moist, perfect with fresh pasta and some garlicky green beans.
Emily Williams's picture
Emily Williams
28th Jan, 2018
5.05
Very tasty with fried potatoes and garlic
OneTr1ck's picture
OneTr1ck
27th Nov, 2017
3.05
Tried this, the sauce was so bland no matter what I added to it! The chicken came out lovely and I made it with potatoes and greens, I am unsure how I could make a more flavourful sauce, my guess is that it was the passata that I had used
no1dolan
1st Oct, 2017
5.05
Very tasty recipe will cooks again as a treat
siany1
21st Sep, 2017
5.05
The children love this - even my more fussier son. I have adapted the cooking method also. I fry the chicken instead of putting it under the grill and then finish it off in the oven until the cheese has nicely melted (so for about 20 minutes) I also sometimes double the quantity of chicken and cheese and use the entire jar of passata sauce which makes the dish last for a second meal. I serve it with pasta for the children and usually some fresh new potatoes and veg for my husband and I. A hit!
rebeccamottershead
2nd Aug, 2017
5.05
A really tasty recipe - I have made it a few times and have adapted it slightly. I make double the quantity of tomato sauce as it is little dry. I also cook the chicken in the oven, - just brush the chicken with a little oil and cook for 20 minutes in the oven at 200 degrees C, gas 6 - turn after 10 minutes and brush with oil. This gives a crisp golden brown finish. I also use the whole ball of mozzarella. A family favourite
elsatizi's picture
elsatizi
30th May, 2017
I made this for 6 last night and it was very well received by all. I did make some adaptions to it. I had made a batch of the good food tomato pasta sauce the day before as we had pasta for dinner and so I put that through the blender and added extra passata to get rid of a lot of the lumps and then used it as the sauce. My grill is worse than useless so I cooked the chicken in a frying pan first and then transferred it to the dish - no issue with mushy breadcrumbs as other reviewers have had - once done I transferred it to a dish and put it in the over at 170 (fan) for about 20 minutes until everything browned. I will absolutely make this again.
koolk_2009's picture
koolk_2009
3rd May, 2017
4.05
Delicious recipe

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heidimo
20th Jun, 2013
Where have all the ingredients gone?
dhoohar's picture
dhoohar
5th Jun, 2018
Perhaps someone ate them?
Leahmichaela
8th Mar, 2016
5.05
This was wonderful! I made it with gluten free breadcrumbs and worked a treat. However, you only need 1 egg and half the amount of Parmesan and breadcrumb mix. I had loads left over.
tillyfloss80
22nd May, 2014
I freeze left over passata, seems to work just fine.
tillyfloss80
22nd May, 2014
I always freeze any leftover passata which seems to be just fine. Would presume you could also freeze the breadcrumb/Parmesan mix.
FizzH89
20th Sep, 2013
Use one egg not two, do half the amount of breadcrumb and parmesan mix, and use all the passata. I did this for the first time last night and had portions of all left over, I think these changes would reduce the wastage.