Oven Baked Chicken Parmigiana

Ingredients

2 large chicken breasts (sliced in half horizontally to make 4 fillets)

• 1 cup wholemeal breadcrumbs (or panko for extra crunch)

• 2 tbsp grated parmesan

• 1 tsp dried Italian herbs (oregano, basil, thyme)

• ½ tsp garlic powder (optional)

• 1 egg, lightly beaten (or 2 tbsp Greek yoghurt thinned with water)

• ½ cup plain flour

• 1 cup passata (tomato puree)

• 1 garlic clove, minced

• 1 tsp olive oil

• Fresh basil (optional)

• ½ cup shredded mozzarella (or light mozzarella for healthier option)

• Extra grated parmesan for topping

Directions

1. Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper and lightly oil spray it.
2. Prepare crumb coating: Mix breadcrumbs, parmesan, herbs, and garlic powder in a shallow bowl.

• Coat each fillet in flour (shake off excess).
• Dip into the beaten egg (or yoghurt wash).
• Press firmly into the breadcrumb mix so it sticks well.
4. Bake the chicken: Place crumbed fillets on the tray. Lightly spray with olive oil.
• Bake for 20 minutes, flipping halfway, until golden and crunchy.
5. Make the sauce (while chicken bakes): In a small saucepan, heat olive oil, add garlic, sauté briefly, then add passata and simmer 5–10 minutes. Season with salt, pepper, and fresh basil.
6. Assemble: Remove chicken from oven. Spoon tomato sauce over each fillet, sprinkle with mozzarella and a touch of parmesan.
7. Final bake: Return to oven for another 5–7 minutes until cheese melts and bubbles.
8. Serve with a fresh salad, roasted veggies, or even zucchini noodles for a lighter option.

Never Lose Track of Your Favorite Recipes.