Chicken breast is a great option if you need to get dinner ready in half an hour to feed the hungry crowd after a long day at nursery/work. It doesn’t have much taste though so giving it a Parmesan-breadcrumb coating makes all the difference.

chicken parmigiana with mashed potatoes and vegetables


  • 3 chicken breast, cut vertically into 5 mm thick
  • 1 large egg, beaten
  • 30 g breadcrumbs
  • 30 g Parmesan, grated
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed or finely chopped
  • 400 g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp dried oregano


Serving: 4
Preparation: 15 minutes
Cooking time: 15 minutes

  1. Dip the chicken in the egg, then the breadcrumb-Parmesan mixture. Lay them in an oven-proof dish.
  2. Heat the oil in a pan and cook the garlic for 1-2 minutes. Pour in the chopped tomatoes and oregano. (If you have any remaining egg you can add that to the sauce.) Season well and simmer for 10 minutes.
  3. While the sauce is cooking heat the grill to high and grill the chicken for 5 minutes on each side.
  4. Pour the tomato sauce on top of the chicken into the dish. Scatter over the remaining breadcrumb-Parmesan mix and grill for 5-10 minutes.

Serve with pasta or mashed potatoes and boiled vegetables or salad.

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