Baked chicken parmigiana
I am in the midst of having to rethink my cooking this January as my husband is choosing to reduce his carb intake. I am trying to create dishes that still feel satisfying and tasty and not like there is something missing! This dish is great as you can adapt what you serve it with to suit children, no carbers or for veg loaders who want to add salad or more veg. I served it with polenta chips! I hope you will let me know your favourite way to serve it!
Baked chicken parmigiana
I am in the midst of having to rethink my cooking this January as my husband is choosing to reduce his carb intake. I am trying to create dishes that still feel satisfying and tasty and not like there is something missing! This dish is great as you can adapt what you serve it with to suit children, no carbers or for veg loaders who want to add salad or more veg. I served it with polenta chips! I hope you will let me know your favourite way to serve it!
Cooking Instructions
- 1
Start by making your ratatouille style sauce. In a large saucepan add 2 tablespoons of oil and place on a medium to high heat. Add the onions and stir. Reduce the heat to medium and soften for 8 minutes. Then add the garlic and cook for another 2 minutes.
- 2
Meanwhile, start preparing the chicken. We are going to open out the chicken. Lay the chicken on a board. You are going to cut the chicken on the more round side. Place your hand flat on the chicken and slice with the knife horizontally into the chicken to open it out like a book. (You do not need to cut all the way through yet)
- 3
Do this for all the chicken breasts. Once you can open out the chicken place a piece of parchment on top and flatten it with a rolling pin or mallet. Then cut the chicken breast in half. Remember to wash your hands after handling raw chicken.
- 4
Add in the courgettes and peppers to the onions and stir. Add a few twists of salt and pepper and the oregano. Stir and soften the vegetables for another 5-7 minutes until they 'wilt'. Then add the 2 cans of tomatoes and stir. (Top tip. If your tomatoes are quite runny and have a lot of liquid add 2 teaspoons of tomato puree) Continue to simmer the sauce for another 10-15 minutes on high heat to reduce to a thick consistency. Stir regularly to avoid sticking.
- 5
On a plate add the Parmesan and on another plate add the egg and whisk lightly. Season the egg with a little salt and pepper. Take one chicken piece. Dip one side in the egg, and then dip it in Parmesan. Prepare all of the chicken the same way and set aside.
- 6
Place a reliable non stick frying pan on the hob and add a tablespoon of oil and a nob of butter. Put it on a medium-high heat. Fry the chicken pieces, Parmesan side down for about 3 minutes until you get a lovely crust from the Parmesan and place the cooked chicken to one side on a clean plate.
- 7
Once your sauce is thick, check the seasoning. Add a little more salt and pepper if needed. Place sauce in a baking dish and position the chicken on top, Parmesan side up. Sprinkle over the mozzarella and bake in the oven for 15-20 minutes on 190 degrees C.
- 8
Serve the dish with carbs or no carbs!
- 9
Top tips. I prefer to use the mozzarella that isn't in water as it adds water to the dish. If you want to use that mozzarella be extra sure your sauce is thick! I like to cook the meal in 2 separate dishes so that I can cook one fresh in the oven another day. It will also freeze well.
Similar Recipes
-
Chicken parmagiana Chicken parmagiana
This recipe was given to me by a friend. And now I am posting this recipe for my friend in Thailand who has asked me for it. This is a very tasty dish that will have you wanting seconds. I hope you enjoy.
-
Aubergine Parmigiana Aubergine Parmigiana
This is the 2nd dish which I had served for the lunch event at The Simpler Living. I was browsing thru' my recipe repertoire for a suitable side after the egg and cheese dish, but couldn't find any. Somehow or rather, this dish just popped into my head. My theme is to cook something very simple with the use of mainly vegetables; I dislike the way how some restaurants over-charge customers with fanciful seafood, caviar or truffles. Great food doesn't have to be expensive and fancy. It just needed to be done right, don't you agree?This is actually like lasagna; a dish to be placed in the middle of a dinner table where everyone can just grab their share. It is meant to be messy. But Chef Oliver Glowig turned the dish into something elegant. Yes, this recipe is inspired by him. Now, the question is, can I take this to another level? I somehow thought of a way, which is by smoking the aubergine parmigiana while it is baking. I also added liquid smoke into the tomatoes sauce to give it that extra oomph.You must be wondering why smoking the dish? Chef Oliver Glowig uses a combination of fresh mozzarella, parmigiano and scamorza. Scamorza is a special kinda dried smoked mozzarella available in Italy. I can't find it anywhere here in Singapore, so I have to improvised. And I am glad to say that it turned out wonderful. I am not saying that mine is on par with Chef Oliver Glowig's, but this is the best version I have created so far. Why don't you give this recipe a try?
-
Crock Pot Chicken Parmigiana Crock Pot Chicken Parmigiana
This is one of my favorite slow cooker recipes. It takes only common ingredients and you can throw everything into the crock pot and have an impressive dinner come nighttime. If you would like, you could pile this all on top of some pasta and pair with garlic bread for a complete meal.
-
Easy Creamy Chicken Ziti Bake Easy Creamy Chicken Ziti Bake
I made this for supper for my family and they all devoured their plates! A definite hit! We enjoyed leftovers for lunch the next day and it tasted just as yummy!
-
Eggplant Parmigiana Eggplant Parmigiana
For those that like eggplant, this is a southern Italian dish that is layered and served on a bed of linguine or fettuccine. It is a meat-less dish that can also be used in a baked Italian sandwich roll (without the pasta), as an “Eggplant Parm-Sub.”
-
Easy Chicken Parmesan Easy Chicken Parmesan
This is a one of the first recipes that I teach to a human new to cooking. It's simple, satisfying, and much lighter than the fried version. Pair with a little pasta or salad, or pop it in a grinder bun.
-
Simple Oven Baked Spinach Lasagna Simple Oven Baked Spinach Lasagna
When I first starting blogging I had posted a Lasagna recipe, that was given to my mom from a good Italian friend she had in the States. Today, I am posting another Lasagna recipe, but not with meat but with SPINACHHHHH yummm.I went to our local supermarket to check out the fresh tomatoes they had but I have to be honest, the tomatoes were not looking to good. The truth is tomatoes are not in season, so I guess this is why they were looking a bit funky. So, this time my sauce is store bought, works just as good, and the lasagna tasted just as delicious.I am hoping to start my own veggie garden towards the end of next month. Hoorayy!! I have already decided which seeds I would like to plant, and I hoping to be able to purchase my off-ground box. 🙂 I found the perfect spot in the garden so that if we have a snow/thunderstorm/hail or any kind of storm it won’t break it like it did last time. This off- ground box will be much smaller than the previous, starting small just to be on the safe side.I hope you enjoy this recipe, let me know how it comes out if you decide to make it!!!! 🙂
-
Chicken Parm Chicken Parm
I've been doing this dish for years, anyone that comes to my house will specifically ask for this dish. Hope you all enjoy it as much as me and my family do :)
-
Chicken Parmigiana Chicken Parmigiana
Dried herbs work also but fresh herbs are always best!& If you don't have time to cook for 30 minutes+ you can always just add 1/2 tablespoon brown sugar to cut the acidity of the tomatoes :)
-
Italian Stuffed Shells Italian Stuffed Shells
Y’all... this recipe was sooo good! I love any kind of pasta dish! So it was no surprise that I fell in love with this dish first bite. I did make one change; instead of using 4% cottage cheese I used ricotta.Again this recipe was found on taste of home. Thank you Beverly Austin from Missouri, for sharing!
-
Chicken Parmigiana (Parmesan) Chicken Parmigiana (Parmesan)
Who doesn't like chicken parmesan? This is delicious and easy!
-
Garlic Parmesan Zucchini Casserole Garlic Parmesan Zucchini Casserole
The summer has brought me an over abundance of zucchini. I combined pieces of several recipes and came up with this. I consider this a success as my family ate seconds!
More Recipes
Comments (2)