This classic Mediterranean dish is a great way to bring some Italian flavour to the dinner table.

  • Serves: 4 people
  • Prep time: 7 minutes
  • Cooking time: 40 minutes
    • Italian

    Chicken Parmigiano

    Recipe Information

    Ingredients
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    1 x 540g pack Ashfield Farm Chicken Breasts

    1 x 125g pack Mozzarella Cheese

    1 x 500g jar Cucina Tomato and Mushroom Sauce

    50g Parmigiano Cheese

    1 tsp Stonemill Paprika

    1 tsp Stonemill Dried Basil

    800g Baby New Potatoes

    1 head Broccoli

    Method

    Pre-heat the oven to 200oC/400oF/Gas Mark 6.

    Cut the chicken into big chunks. Finely grate the Parmigiano.

    In a bowl, mix the Parmigiano with the dried basil and paprika, then season with some black pepper. Add the chicken chunks and roll in the mixture to coat.

    Put the chicken in the bottom of a shallow baking dish. Pour over the tomato and mushroom sauce.

    Drain the mozzarella and thinly slice. Place the slices over the tomato sauce.

    Bake in the oven for 40 minutes.

    Meanwhile, cook the potatoes and broccoli separately in salted boiling water for about 15 minutes for the potatoes and 8 minutes for the broccoli.

    Drain and serve alongside the chicken.

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