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Nutrition info

AmountPer 945 g serving
  • Calories1180
  • Protein101 g
  • Fat24 g
  • Saturated fat8 g
  • Carbohydrates139 g
  • Fibre11 g
  • Sugars18 g
  • Cholesterol340 mg
  • Sodium1410 mg
% Daily ValuePer 945 g serving
  • Potassium62
  • Calcium60
  • Iron70
  • Vitamin A60
  • Vitamin C90
  • Vitamin B6126
  • Vitamin B12100
  • Folate186
  • Magnesium
  • Zinc71
Food prep tip

Chicken Parmigiana

  • Italian
  • Pasta
  • Breast
Prepping30min
Cooking60min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 101 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Begin by making the sauce. In a large pot, heat 2 tablespoons (30 mL) olive oil and add the onion. Sauté until translucent then add garlic. Stir in 1 tablespoon (15 mL) oregano, basil and chili flakes. Add can of whole peeled tomatoes and can of crushed tomatoes (included the juice). Stir in sugar, salt and pepper. Bring to a boil then begin breaking up tomatoes with a wooden spoon. Turn down the heat and simmer for an hour. Set aside.

2

Preheat oven to 350ºF (175°C).

3

Crack eggs into a bowl and mix. In a separate bowl add the breadcrumbs, Parmesan and remaining ½ tablespoon (7.5 mL) dried oregano. Season chicken breasts with salt and pepper.

4

In a skillet, heat 1 inch of olive oil until hot but not smoking (keep a close eye on it). Dip each chicken breast in the egg then breadcrumbs and repeat so that each chicken breast has been double dipped. Repeat with remaining breasts.

5

Fry each of the breasts on either side until golden. Move to a baking sheet or ovenproof dish. Top each breast with a ladle of sauce and ¼ cup (60 mL) of grated mozzarella.

6

Place baking dish with chicken in the oven and bake for 15 minutes until a meat thermometer registers 165°F (74°C) and the cheese is bubbling. Meanwhile, cook the pasta until al dente.

7

Drain the spaghetti, return to the pot and toss with a light coating of sauce (about 1½ cups (375 mL)).

8

Divide spaghetti between warmed dinner plates and top with a chicken breast. Sprinkle with Parmesan and fresh basil. Serve immediately.