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Classic Pub Style Chicken Parmigiana

Kylie
Tender, juicy chicken breasts, covered in a delicious tomato herbed sauce, topped with melted cheese. This Classic Pub Style Chicken Parmigiana will be a hit with your family and friends.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Australian
Servings 6 Portions
Calories 649 kcal

Ingredients
  

Coating Ingredients

  • 3 Chicken Breasts (skin off)
  • 1 cup Plain Flour
  • 1 cup Breadcrumbs
  • ½ teaspoon Dried Basil
  • ½ teaspoon Dried Rosemary
  • ½ teaspoon Garlic Powder
  • ½ cup Grated Parmesan Cheese
  • 2 Eggs

Sauce Ingredients

  • 700 ml Passata
  • 1 tablespoon Fresh Basil
  • 1 teaspoon Dried Rosemary
  • 2 teaspoon Crushed Garlic
  • 1 teaspoon Italian Dried Mixed Herbs

Other Ingredients

  • 6 Ham Slices
  • 2 cups Grated Mozzarella Cheese
  • 1 cup Grated Tasty Cheddar Cheese
  • 2 tablespoon Olive Oil

Instructions
 

  • Pre-heat your oven to 180°C, grate your cheeses and fillet your chicken breasts in half.
  • Add the dried basil and ½ teaspoon of rosemary to a mortar and ground to a powder. Refer to Note 1 for an alternative option.
  • Place the breadcrumbs, basil, rosemary and garlic powder into a bowl and mix well.
  • Whisk 2 to 3 eggs and place in a shallow dish or container. Place the flour and breadcrumb mix into two other shallow dishes also.
  • Dip your chicken into the flour and shake off the excess, dip into the egg and let the excess drip off, then coat in the breadcrumb mix. Repeat this for all pieces of chicken, making sure they are all coated.
  • Add oil to a frypan and cook the chicken over low-medium heat just until they are golden brown on each side. Then place them on to paper towel to drain.
  • Add the passata sauce, fresh basil, 1 teaspoon of rosemary, crushed garlic and Italian herbs into a bowl and mix until all combined.
  • Place the chicken into a large deep baking dish. Place the ham slices over the top of each one, then cover them entirely with the sauce. Cover with the grated mozzarella and then the tasty cheese. Place in the oven to bake for 20 minutes or until the chicken reaches 71°C internaley.
  • Refer to Note 2 for extra cheese browning tips.

Notes

Note 1 - If you do not have a mortar and pestle, you can skip doing this and just add as-is.  Having the herbs in the powder allows more of the flavour to spread through the crumb coating.
Note 2 - If the cheese hasn't been browned to your liking, place the baking dish under the griller to brown the cheese more, this avoids overcooking the chicken.
Keyword Budget Meals, Chicken, Chicken Parmigiana, Easy Meals, Parma, Pub Style Meals