Photo of Chicken parmigiana by WW

Chicken parmigiana

SmartPoints® value per serving
Total Time
1 hr
20 min
40 min
This crispy chicken dish is baked not fried to give it extra crunch without the extra fat


olive oil

1 tbs


1 clove(s), crushed

fresh basil

10 g, (2 leaves), sliced

tomato passata

2 cup(s), (500ml)


1 medium

full-fat milk

¼ cup(s), (60ml)


150 g

fresh chives

¼ cup(s), finely chopped

skinless chicken breast

640 g, fat trimmed, (buy 750g)

plain flour

cup(s), (50g)

leg ham

120 g, (lean)

reduced-fat mozzarella cheese

½ cup(s), grated, (60g), or other light pizza cheese

balsamic vinegar

1 tbs


  1. Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a small saucepan over medium heat. Add garlic and basil and cook, stirring, for 30 seconds or until fragrant. Add passata and bring to the boil. Reduce heat to low and simmer, uncovered, for 6–8 minutes or until thickened.
  2. Whisk egg and milk in a shallow bowl. Combine breadcrumbs and chives on a plate. Cut chicken breasts in half horizontally. Pound each piece to 4mm thick with a meat mallet between 2 pieces of baking paper. Toss chicken in flour, shaking off excess. Dip chicken, one piece at a time, in egg mixture, then coat in breadcrumb mixture.
  3. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken and cook for 2–3 minutes each side or until lightly browned . Transfer to a lightly oiled baking tray.
  4. Top chicken with tomato mixture, then ham and cheese. Bake for 20 minutes or until cheese melts and chicken is cooked through. Serve.


SERVING SUGGESTION: A salad of baby spinach leaves, cherry tomatoes, Kalamata olives and 400g can white beans, rinsed and drained, and drizzled with balsamic vinegar.

Start eating better than ever!