My Chicken Parmigiana

    40 minutes

    I can't get the whole egg-and-breadcrumbs thing to work, so I made up this recipe for my partner who just loves Chicken Parmigiana. It is so easy I can knock it up anytime he asks for it!

    37 people made this

    Serves: 2 

    • 2 skinless chicken breasts
    • 2 rashers short cut bacon
    • 4 slices of cheese
    • tomato paste
    • dried oregano or to your taste

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat your oven to 180 degrees C.
    2. Fry the chicken until cooked. If you want a strong herb flavour sprinkle the herbs on while cooking. Chicken is cooked when flesh is white and juices run clear. Don't overcook the chicken as it goes in the oven later.
    3. When chicken is cooked place on an oven tray and spread tomato paste over the top. Now is the time to add the herbs if you haven't already.
    4. Fry the bacon until crisp or however you like your bacon.
    5. Place the bacon on top of the chicken breasts and top with cheese so each slice of bacon is covered but not with cheese hanging off the edges.
    6. Bake for around 15 minutes or until cheese has melted and is just starting to bubble.
    7. Serve with pasta or crispy potatoes and garlicky mushrooms.

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    Reviews in English (1)

    I don't have any trouble crumbing chicken fillets - in fact we just just LOVE them done first with whole beaten egg and then with cornflake crumbs, so that's what I did. I then filleted a pocket into the breast, spread with the tomato paste and a sprig of fresh oregano. Place the bacon on top of this along with about 1 TBS of Parmesan cheese. Pan-fry for about 3-5 minutes per side, then back out to top with mozzarella. Into the oven until the mozz melted and browned. It was GREAT!  -  31 Dec 2011