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Chicken parmigiana

Chicken parmigiana

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

¼ cup(s), leaves, sliced

Tomato passata

2 cup(s), (520g)


1 medium

Full-fat milk (full cream)

¼ cup(s), (60ml)

Dried breadcrumbs

150 g

Fresh chives

¼ cup(s), finely chopped

Skinless chicken breast

750 g, (2 x 375g breasts)

Plain flour

cup(s), (50g)

Lean leg ham

120 g, leg

Light mozzarella cheese

½ cup(s), grated, (60g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. 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. Set aside.
  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 4 mm thick with a meat mallet between two 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. Line a baking tray with baking paper and lightly spray with oil. Place chicken on prepared tray.
  4. Top chicken with tomato mixture, then ham and mozzarella. Bake for 20 minutes or until cheese melts and chicken is cooked through. Serve with basil leaves scattered over the top.


SERVING SUGGESTION: Baby rocket leaves or mixed salad leaves.