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Photo of Chicken parmigiana with rocket salad by WW

Chicken parmigiana with rocket salad

Total Time
50 min
15 min
35 min
This classic Italian dish is always a crowd-pleaser. A delicious combination of flavours and textures.


Olive oil

2 tsp


3 clove(s), crushed

Canned diced tomatoes

800 g, (2 x 400g)

Caster sugar

1 tsp

Fresh basil

2 tbs, shredded

Skinless chicken breast

500 g, (2 x 250g each), halved horizontally


1 small, cut into 1.5cm thick slices


90 g, sliced


4 cup(s), (120g)

Cherry tomatoes

200 g, halved

Red capsicum

1 small, thinly sliced

Balsamic vinegar

1 tbs

Baby potatoes, cooked without added fat

4 small, quartered, to serve

Oil spray

3 x 3 second spray(s)


  1. Heat oil in a medium saucepan over medium-high heat. Cook garlic, stirring, for 1 minute, or until fragrant. Add tomatoes and sugar and season with salt and pepper. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes, or until sauce reduces and thickens. Remove from heat. Stir in basil.
  2. Heat a chargrill or barbecue over high heat. Lightly spray both sides of chicken and eggplant with oil and cook for 2 minutes each side, or until chicken is cooked through and eggplant is tender. Transfer to a plate.
  3. Preheat oven to 180°C. Lightly spray an 8-cup (2L) capacity ovenproof dish with oil. Pour half the tomato sauce over base. Place chicken, in a single layer, over sauce and top each with an eggplant slice. Pour remaining sauce over chicken. Top with bocconcini and season with salt and pepper. Bake for 15 minutes, or until cheese melts and bubbles.
  4. Place rocket, tomatoes, capsicum and vinegar in a bowl. Toss to combine. Serve chicken with steamed potatoes and rocket salad.


Bocconcini cheese is small bite-sized balls of fresh mozzarella. It is sold in tubs of water or brine and should always be submerged so it doesn’t dry out.