Chicken Parma with Side Salad

Chicken Parma is an Aussie classic, based on an Italian classic, eggplant 'parmigiana'.
Cals 736 · Prot 62 · Carbs 79 · Fat 18
Low-Carb
Try Hello Chef Now
45 min
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Chicken Parma is an Aussie classic, based on an Italian classic, eggplant 'parmigiana'.
Cals 736 · Prot 62 · Carbs 79 · Fat 18
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Cornflakes
100 Grams
Parmesan
30 Grams
Natural yogurt
170 Grams
Garlic onion powder
4 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Grated mozzarella
60 Grams
Tomato sauce
Olive oil
1 Tbsp
Brown onion
0.5 Piece
Garlic cloves
3 Piece
Tomato passata
200 Grams
Dried oregano
2 Grams
Honey
15 Grams
Chicken stock cube
0.5 Piece
Water
150 ML
Salad
Baby spinach
60 Grams
Cherry tomatoes
150 Grams
Olive oil
2 Tbsp
White balsamic vinegar
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Tips for fussy eaters

Serve with pasta!

Pro tip

Got yogurt and cornflakes leftover? Bread the chicken a second time!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and finely dice the onion. Peel and mince the garlic
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2 Coat chicken

Crush the cornflakes in their bag (until they resemble bread crumbs) and place them in a shallow bowl. Grate the Parmesan and combine it with the crushed cornflakes. In a small bowl, combine the yogurtgarlic onion powder and a pinch of salt. Coat the chicken in the yogurt. Then turn the chicken in the cornflake and Parmesan mix. Refrigerate.
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3 Make sauce

Heat a non-stick pan over a medium heat with a drizzle of oil. Add the onion and fry for 5 min until softened. Add the garlic and fry for 1 min further. Add the tomato passataoreganohoneystock cube and measured water. Simmer for 8 min, then pour into a baking dish.
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4 Fry chicken

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken and fry for 2-3 min on each side. 
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5 Bake

Place the chicken on top of the tomato sauce in the baking dish. Top the chicken with the mozzarella. Bake in the oven for 8-10 min until the cheese is golden and the chicken is cooked through
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6 Serve

Meanwhile, wash the baby spinach. Halve the cherry tomatoes. In a bowl, whisk the olive oil and balsamic vinegar with the salt and pepper. Toss the spinach and tomatoes in the dressing and serve alongside the Chicken Parma. 

Tips for fussy eaters

Serve with pasta!

Pro tip

Got yogurt and cornflakes leftover? Bread the chicken a second time!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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