How to Cook Chicken Parmigiana

Chicken Parmigiana is a classic Mediterranean chicken recipe that is not only delicious but also healthy.

Nutrition

• 327 Calories

• 13g fat

• 5g Saturates

• 5g Sugars

• 1g Fiber

• 33g Protein

• 1.31g Salt

• 22g Carbs

Ingredients

• 2 Large Skinless chicken breasts

• 2 Eggs Beaten

• 1 tablespoon of Olive Oil

• 1 tablespoon of Caster Sugar

• 1 tablespoon of Dried Oregano

• 2 Garlic Cloves, Crushed

• 75g Breadcrumb

• 75g Parmesan, Grated

• Half a 690ml jar passata

• Half a 125g Ball Light Mozzarella

Step - 1

Cult halve 2 of your large skinless chicken breasts through its middle then place each of the 4 pieces between cling film sheets and bash it with a rolling pin till they roll and turn into a thickness of a 1 cent coin.

Step - 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.

Step - 3

Heat 1 tablespoon 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.

Step - 4

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

Step - 5

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

Step - 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.

Step - 7

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