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Chicken parmigiana with roast potatoes recipe

12 ratings

An absolute classic that brings together two wonderful cuisines. This Italian-American supper gives rich tomato sauce topped with grilled and gorgeously cheesy breaded chicken, alongside a mound of golden roast potatoes. See method

Serves 2
10 mins to prepare and 35 mins to cook
773 calories / serving

Ingredients

500g carton passata with garlic and herbs
1 tsp dried oregano
handful fresh basil, torn
2 chicken breasts, butterflied
1 tsp chicken seasoning
2 tsp fine semolina or flour
1 egg white, lightly beaten
50g panko breadcrumbs, seasoned
oil, for greasing
1 tbsp Parmesan, grated
75g mozzarella, torn

For the potatoes

500g potatoes, diced
2 rosemary sprigs, leaves picked
3 garlic cloves, bruised
1 tbsp olive oil

Each serving contains

Energy
3250kj
773kcal 39%
Fat
25g 35%
Saturates
9g 44%
Sugars
16g 18%
Salt
3.7g 61%

of the reference intake
Carbohydrate 79.6g Protein 60.4g Fibre 8.4g

Method

Preheat the grill to medium and the oven to gas 6, 200°C, fan 180°C. For the potatoes, combine all the ingredients in a roasting tin; season. Roast for 40 mins, stirring halfway. Meanwhile, put the passata in a medium ovenproof dish. Stir in the oregano, then scatter over the basil and season. Transfer to the oven to warm through.
Shake the chicken seasoning over the chicken and dust with the semolina or flour. Put the egg white and breadcrumbs in separate bowls. Dip the chicken in the egg, and then in the breadcrumbs, turning to coat.
Put the chicken on an oiled baking sheet and grill for 3-4 mins, until golden.
Add the chicken, grilled-side down to the warm passata. Scatter over the cheeses and bake for 20-25 mins, until bubbling and golden. Finish under the grill for 2-3 mins. Serve with the potatoes.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.