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Chicken parmigiana


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Rate this recipe 2.9/5 (59 Votes)
Chicken parmigiana 1 Picture


  • 2 large
  • skinless chicken breasts
  • halved through the middle
  • 2 eggs
  • beaten
  • 75g breadcrumbs
  • 75g Parmesan
  • grated
  • 1 tbsp olive oil
  • 2 garlic cloves
  • crushed
  • half a 690ml jar passata
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • half a 125g ball light mozzarella
  • torn


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget


Step 1

Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.

Step 2

Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.

Step 3

Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.

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