Chicken parmigiana

Chicken parmigiana

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(136 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 breast, halved through the middle
  • 2 egg, 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 clove, 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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shaenne
7th Sep, 2014
5.05
I made this tonight for my husband and I and it was a huge hit. We both really enjoyed it as a slight twist on traditional chicken parmigiana. It made two humble chicken breasts go a long way and I was very impressed when my annoyingly fussy husband went back for seconds. I changed it up a little bit though. Instead of using sugar, I added a couple tablespoons of tomato paste as a sweetener but also a thickener because the passata was a tad too runny for our liking. I used all of a 700ml bottle of passata which was the perfect amount so I recommend that for anyone who is curious.. Half a bottle would make the sauce far too scarce. I also added a roughly chopped onion and doubled the garlic. We really like cheese, so I covered the top with grated mozzarella, and instead of cooking it under the grill, I baked it in the oven for an hour at 180c (30 mins covered with foil, 30 mins uncovered). I made my own bread crumbs and didn't measure the amount I made, and I had some of the bread crumb/parmesan mixture left over which I sprinkled on top when I took the foil off for the 2nd half of baking, it added a little more crunch and was a lovely touch. All in all, a fantastic recipe and i'll definitely be making this again!
Vivbev
28th Jun, 2015
I'm cooking this tonight using mostly Shaenne' s method. It's currently in the oven for 30 mins but I plan to leave it for only 15 mins uncovered and then add extra Parmesan and pop it under the grill for a few minutes until it's golden and bubbling. Serving with French baguette and butter and a side of green beans.
Jodini
14th Feb, 2015
5.05
I love reading other people's comments on recipes, as you get to pick up great tips. I found yours extremely helpful and will use the oven method in future. So thanks. I tend to stick to recipes I know and get a bit nervous with new ones, hence doing exactly what they tell me to do!!!! The more recipes I try, the more confident I will get.
jo-d92
10th Aug, 2014
5.05
This was absolutely delish! Turned out better than we thought it would be. Can't wait to make this again. Yummy!
ishouldbeeating
8th Apr, 2014
5.05
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
31st Mar, 2014
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
23rd Mar, 2014
2.55
Disappointing after all the reviews. Wont make this again
amy_natalia
12th Mar, 2014
5.05
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
7th Mar, 2014
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
4th Feb, 2014
4.05
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!

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