Baked Chicken Parmigiana Recipe
Italian cuisine · 1240 calories
About this recipe
A high-protein, Italian-inspired dinner featuring tender chicken baked with layers of mozzarella and Parmesan cheese, topped with a rich tomato sauce. Perfect for a satisfying and flavorful evening meal.
Ingredients
- 350G Typically Daylesford Organic Chicken Breasts
- Pack Tray Of 30 Medium Free Range Eggs
- - Filippo Berio Garlic Flavoured Olive Oil
- - Bazachi Arla Pro Mozzarella Professional Grated Cheese
- - Dolls House Miniature Handmade Parmesan Cheese Wheel
- 500G Garofalo Conchiglie Pasta
- - Petti Delicato Extra Fine Passata
- 150G Saitaku Panko Breadcrumbs
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Crack 1 egg into a bowl and whisk it. Dip 4 chicken breasts into the egg, ensuring they are fully coated.
- 3. Coat the egg-dipped chicken breasts with 1 cup of panko breadcrumbs, pressing gently to adhere.
- 4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Brown the breaded chicken breasts for 2-3 minutes on each side until golden.
- 5. Place the browned chicken breasts in a shallow baking dish. Layer each piece with slices from 1 package (about 200 g) of mozzarella cheese, 1 cup of grated Parmesan cheese, and 1 jar (about 2 cups) of passata.
- 6. Sprinkle an additional 1/2 cup of grated Parmesan cheese over the top.
- 7. Bake the dish uncovered in the preheated oven for 30 minutes, or until the chicken is fully cooked and the cheese is bubbly and golden.
- 8. Serve hot over cooked pasta of your choice, if desired.