Classic Chicken Parmigiana with Spaghetti
and Marinara Sauce
Crispy, cheesy, saucy! This Italian-American dish is a total crowd-pleaser for kids and grown-ups, too. It's dinner done right.
Cals 862 · Prot 73 · Carbs 100 · Fat 19
Family Friendly
55 min
Crispy, cheesy, saucy! This Italian-American dish is a total crowd-pleaser for kids and grown-ups, too. It's dinner done right.
Cals 862 · Prot 73 · Carbs 100 · Fat 19
Family Friendly
Ingredients
Chicken
Chicken breast
300 Grams
Plain flour
10*11*
20 Grams
Garlic onion powder
4 Grams
Dried oregano
2 Grams
Organic Eggs
5*
1 Piece
Panko bread crumbs
10*11*12*
40 Grams
Grated mozzarella
4*
60 Grams
Parmesan
4*
30 Grams
Spaghetti & Sauce
Garlic cloves
2 Piece
Fresh basil
15 Grams
Tomato paste
30 Grams
Chopped tomatoes
400 Grams
Brown sugar
10 Grams
Water
100 ML
Spaghetti
10*11*
180 Grams
Allergens
*10 Wheat, *11 Gluten, *5 Eggs, *12 Lupin, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3605 / 862 |
| Fats (g) | 19 |
| of which saturated (g) | 9.2 |
| Carbohydrates (g) | 100 |
| of which sugars (g) | 16.5 |
| Fibers (g) | 6.5 |
| Proteins (g) | 72.8 |
| Salt (g) | 1.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make sauce
- Preheat oven to 180°C / 200°C fan
- Peel and finely chop the garlic.
- Pick and roughly chop the basil.
- Heat a pan over a medium heat with a drizzle of olive oil.
- Add the garlic and tomato paste, and cook for 1 min.
- Add the chopped tomatoes, brown sugar, chopped basil, measured water, and a good pinch of salt and pepper.
- Cover and cook on medium low for 15-20 min until thickened.
- Keep warm until ready to use.
2 Prep chicken
- Meanwhile, pat the chicken breasts dry with paper towel.
- Slice each chicken breast in half as if you were cutting a burger bun, so you are left with two thinner chicken escalopes.
- Season the chicken with salt and pepper.
Tip! Alternatively, you can wrap each chicken breast in cling film, and use a rolling pin to bash it out until halved in thickness.
3 Prep breading
- On one plate, mix the flour, garlic onion powder, and oregano.
- On a second plate, whisk the eggs.
- On a third plate, add the panko bread crumbs.
- Season each plate with a good pinch of salt and pepper.
- One by one, coat both sides of the chicken breasts in the flour, then the beaten egg and finally in the panko breadcrumbs.
- Press the chicken into the panko bread crumbs so they stick well.
- Set aside.
4 Boil spaghetti
- Meanwhile, bring a large pot of salted water to the boil.
- Add the spaghetti. Cook for 10-12 min until 'al dente' or cooked to your liking.
- Drain, and set aside.
5 Cook chicken
- Meanwhile, heat a generous drizzle of olive oil in a large pan over a medium-high heat.
- Fry the chicken for 3-4 min on each side until golden and crispy.
- Transfer to a lined baking tray.
- Top with a spoonful of tomato sauce, leaving the edges crispy.
- Add the mozzarella, and grate over the parmesan cheese.
- Bake for 5-8 min until the cheese is bubbly, and the chicken is cooked through.
6 Serve
- Serve the Classic Chicken Parmigiana with Spaghetti and Marinara Sauce.
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