Description
A comforting and easy chicken parmigiana tray bake featuring golden crumbed chicken, rich pasta sauce, and melty mozzarella. A weeknight-friendly version of the classic Italian favorite.
Ingredients
500g chicken breast
1/2 cup breadcrumbs
25g parmesan, grated
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
4 tbsp flour
1 egg, whisked
2 tbsp olive oil
325g fresh pasta sauce
200g fresh mozzarella, sliced
Fresh basil
Instructions
- Preheat the oven to 180°C fan grill.
- Slice each chicken breast in half horizontally, then flatten to about 1.5 cm thickness under baking paper.
- In a shallow bowl, mix breadcrumbs, parmesan, garlic powder, salt, and pepper. Place flour and whisked egg in separate bowls.
- Coat each chicken piece in flour, then egg, then the breadcrumb mixture.
- Heat olive oil in a frying pan and fry the crumbed chicken for about 4 minutes per side, until golden.
- Spread half of the pasta sauce in the base of an ovenproof dish. Arrange the cooked chicken on top and spoon the remaining sauce over it.
- Add mozzarella slices to each piece of chicken.
- Place under the grill for about 10 minutes, or until the cheese melts and the chicken is cooked through.
- Garnish with fresh basil and serve.
Notes
For stronger flavor, use provolone instead of mozzarella.
Add extra parmesan or use panko for a crispier coating.
Mix chili flakes into the pasta sauce for heat.
Add olives or roasted capsicum for extra depth.
Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 430
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
