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Lisa's chicken parmigiana

Lisa's chicken parmigiana

Total Time
35 min
10 min
25 min
Recipe by Lisa. Follow her on Instagram @iatemyglutenfreeplate.


Skinless chicken breast

600 g, (4 x 150g)

Lean leg ham

90 g, (buy 4 x 25g slices), fat trimmed

Tomato pasta sauce

1 cup(s), (260g)

Low-fat ricotta cheese

cup(s), (80g), smooth variety

Shaved parmesan cheese

cup(s), (25g)

Cos lettuce

2 baby, or gem variety, coarsely chopped

Cherry tomatoes

250 g, halved

Lebanese cucumber

1 medium, chopped

Black olives, drained

cup(s), (55g), chopped

Balsamic vinegar

1 tbs, white variety

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3-4 minutes each side or until golden and almost cooked through. Transfer to a baking dish.
  2. Top each chicken breast with a slice of ham and ¼ cup (60g) pasta sauce. Top with ricotta and sprinkle with parmesan. Bake for 10-15 minutes or until bubbling and cheese is golden.
  3. Meanwhile, combine lettuce, tomato, cucumber and olives in a large bowl. Drizzle with balsamic vinegar and toss to combine. Serve parmigiana with salad.