Chicken Parmigiana

Chicken Parmigiana

This chicken parmigiana is a healthy and delicious dinner that the whole family will love.

20 mins. Prep time
45 mins. Total time

Serves 4

  Ingredients  

  • 2 x 250g chicken breast fillets
  • 60g All-Bran® Original
  • 60g (1 cup) fresh white breadcrumbs
  • 1 egg
  • 2 tablespoons reduced fat milk
  • 50g (⅓ cup) plain flour
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 500ml (2 cups) tomato passata
  • ½ teaspoon caster sugar
  • ⅓ cup fresh basil leaves, torn
  • 75g fresh mozzarella, sliced
  • Steamed greens, to serve
  • 1

    Preheat oven to 200°C or 180°C fan forced. Cut each chicken breast through the middle to give 4 thin fillets. Place chicken between 2 pieces of baking paper and beat with a rolling pin until an even thickness, about 3-4mm. Combine All-Bran® Original and breadcrumbs in a shallow bowl. Whisk eggs and milk in a second bowl and place flour in a third shallow bowl

  • 2

    Working one at a time, dip a piece of chicken in the flour to lightly coat, then the egg mixture, and finally the breadcrumb mixture. Spray chicken lightly on both sides with olive oil. Place on a wire rack over a baking tray. Bake in preheated oven for 10-12 minutes, or until golden.

  • 3

    Meanwhile, heat oil in a medium saucepan over a medium heat. Cook garlic, stirring for 30 seconds. Add passata and sugar, simmer for 5 minutes. Remove from heat, stir through the half the basil.

  • 4

    Spoon half the tomato sauce into a large shallow ovenproof baking dish. Add the pieces of chicken, then spoon over the remaining sauce. Top with the torn mozzarella. Return to oven for 10-12 minutes, or until cheese is melted and bubbling. Serve garnished with remaining basil leaves. Serve with steamed greens.

20 mins. Prep time
45 mins. Total time

Serves 4

  Ingredients  

  • 2 x 250g chicken breast fillets
  • 60g All-Bran® Original
  • 60g (1 cup) fresh white breadcrumbs
  • 1 egg
  • 2 tablespoons reduced fat milk
  • 50g (⅓ cup) plain flour
  • 2 teaspoons olive oil
  • 1 garlic clove, crushed
  • 500ml (2 cups) tomato passata
  • ½ teaspoon caster sugar
  • ⅓ cup fresh basil leaves, torn
  • 75g fresh mozzarella, sliced
  • Steamed greens, to serve
calendar 7 day challange