Chicken parmigiana

Chicken parmigiana

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(144 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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

  • 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. 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.

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Comments, questions and tips

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tmreynolds
10th Feb, 2016
Great - has everything going for it! Easy quick and healthy. Next time I have friends over (all male) they can enjoy with a few beers. This recipe allows me to be cook and host and have the time to enjoy the party. Thanks, more like this please.
Mandy21
13th Jan, 2016
I am planning on making this for 8 on Saturday. Could anyone suggest how much chilli / garlic etc I should use and how much passata? Also when people have suggested oven cooking, is that just the last stage (so I'd make the sauce in advance, then on the night grill the chicken, assemble then finish in the oven? ) Any help for dinner party host much appreciated!
Barn-Owl-By
6th Dec, 2015
5.05
Very tasty. I made this with roast potatoes and everyone was extremely happy!
SJC92
23rd Nov, 2015
5.05
Very tasty! Served with linguine and added onion, chilli and parsley to the sauce.
SJC92
23rd Nov, 2015
5.05
Delicious - I served with linguine and added onion, chilli and parsley to the sauce.
yummymummy43
20th Nov, 2015
5.05
Made this for the family tonight and it was VERY nice. I've never made chicken parmigiana before and was dubious about putting the crispy chicken on tomato sauce but it worked really well and the sauce was delicious. Yumtastic!
Samdips56
3rd Nov, 2015
5.05
Tried this tonight as a midweek dinner with friends. Only used one egg and added the whole mozzarella. Also used 500ml of passata. Absolutely delicious and very easy. Will be cooking this again soon.
alexofevil
16th Sep, 2015
5.05
Excellent recipe, made as instructions although doubled the Mozzarella rather than having half left over. Went down really well with all, looked restaurant quality.
vixvix
11th Sep, 2015
5.05
Excellent. This recipe has become a firm favourite in my house. I have made it exactly as specified and it was great, but I now usually modify it slightly - I sauté a chopped onion before adding the passata; I cook the sauce for longer until it is reduced and thick; I find I can usually manage to coat the chicken with just one egg, not the two specified; like some other commentators, I use the full bottle of passata, not just half of it. The type of breadcrumbs are not specified in the recipe - I have found it works equally well, although the results are slightly different, with white bread, wholemeal bread and panko breadcrumbs.
kwilsea
28th Jul, 2015
5.05
This is amazingly tasty! my picky kid wolfed it down and asked for more. Its delicious. Although I differed from the instructions and baked mine in the oven while the spaghetti cooked.

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