Chicken Parm

Chicken Parm


1 person made this

Your classic chicken parmigiana, made at home instead of the pub! Serve with chips and salad for a real deal meal.

Cathie Victoria, Australia

Serves: 4 

  • 1 (400g) tin crushed tomatoes
  • 100g tomato paste
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 cup plain flour
  • salt and pepper, to taste
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs
  • 4 boneless skinless chicken breast halves
  • 1 tablespoon olive oil
  • 1/2 cup mozzarella, grated
  • 2 teaspoon grated Parmesan

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat the oven to 200 degrees C and lightly grease a roasting tin.
  2. In a saucepan, combine tomatoes, tomato paste, basil, oregano and garlic powder. Bring to a simmer and simmer 10 minutes.
  3. Meanwhile, in a bowl combine flour, salt and pepper. Beat egg in a separate bowl and place breadcrumbs in a third bowl.
  4. Evenly coat the chicken with flour, then dip in the eggs then breadcrumbs. Heat oil in a frypan and brown the chicken 3 minutes per side. Transfer chicken to the roasting tin.
  5. Top chicken evenly with the tomato sauce (you may have sauce left over) and sprinkle with mozzarella and Parmesan. Cover tin with foil.
  6. Bake 20 minutes, then uncover and bake 10 more minutes until cooked through and cheese is bubbly.

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