Chicken parmigiana

Chicken parmigiana


5 people made this

About this recipe: One of the leanest of all meats, skinless chicken breast is a superlative protein source for the health-conscious. B vitamins are a healthy bonus.

Janet Mitchell

Serves: 4 

  • 1/2 cup grated Parmesan cheese
  • 1/2 cup (125g) dry breadcrumbs
  • 2 egg whites
  • 4 skinless, boneless chicken breast halves (150g each)
  • 3 teaspoons (45ml) olive oil
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons tomato pasta sauce

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 200°C. Place the Parmesan on a sheet of greaseproof paper and the breadcrumbs on another sheet. Beat the egg white in a shallow bowl with 2 tablespoons (30ml) water. Dip the chicken into the Parmesan, then into the egg whites, and then into the breadcrumbs.
  2. Heat the oil over moderate heat in a large nonstick frying pan. Cook the chicken for 3 minutes each side. Transfer to a baking tray and sprinkle with the mozzarella; spoon the tomato sauce on top. Bake for 10 minutes or until the chicken is cooked through.

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