Chicken Parmigiana

with Mozzarella & Fresh Basil

  • Spicy
  • Pasta
  • Meat
  • Italian
  • Contains Dairy
  • Chicken

Succulent chicken schnitzel topped with pasta sauce, fresh basil and fresh mozzarella cheese. You cant beat the classic Chicken Parmigiana!

Nutrition Per Portion

  • 1156 Calories | 
  • 173.6g Carbohydrates | 
  • 57.4g Fat | 
  • 8.7g Fibre | 
  • 32.6g Protein | 
  • 62.1g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Finely slice the red chilli and the fresh basil - reserve a few basil leaves to garnish.

  • 2.0 min

    Cut the mozzarella into thick slices and set aside in water.

  • 3.0 min

    Finely chop the brown onion and crush the garlic.

  • 5.0 min

    Finely grate the parmesan.

  • 6.0 min

    Whisk the egg and place in a shallow dish. In two separate dishes place the flour and the breadcrumbs.

  • 8.0 min

    Season the breadcrumbs with salt, pepper and the parmesan.

  • 8.5 min

    Dip the chicken breast(s) in the flour then egg and then breadcrumbs.

  • 10.0 min

    Place on a plate in the fridge while you make the sauce.

  • 10.5 min

    Heat the olive oil in a frying pan over medium-high heat.

  • 11.0 min

    Bring a saucepan of salted water to the boil for the linguine.

  • 11.5 min

    Add the onion to the frying pan and fry until softened.

  • 13.0 min

    Add the chilli, garlic and stir until fragrant.

  • 14.5 min

    Add the chopped tomato, water, bay leaf and sugar.

  • 15.0 min

    Bring the sauce to the boil and then allow to simmer.

  • 16.0 min

    Stir in the fresh basil.

  • 16.5 min

    Add the tomato paste to thicken the sauce.

  • 17.0 min

    In another (oven safe) frying pan heat the vegetable oil.

  • 18.0 min

    Remove the chicken from the fridge and (in batches if needed), shallow fry the chicken breasts until browned on the outside.

  • 22.0 min

    Remove the chicken and the sauce from the heat. Spoon the sauce over the chicken.

  • 23.0 min

    Top with the mozarella and place in the oven to bake until the chicken is cooked through and the mozzarella is melted (10-15mins).

  • 28.0 min

    Add the linguine to the boiling water and cook until al dente (approximately 8-10 minutes).

  • 34.0 min

    Drain the linguine and divide among serving plates.

  • 35.0 min

    Remove the chicken parmigianna from the oven and serve atop the linguine and garnish with any remaining basil.

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  • Ingredients

    Linguine Pasta

    Plain Flour


    Chicken Breast

    Dried Breadcrumbs

    Parmesan Cheese

    Vegetable Oil

    Olive Oil

    Brown Onion, finely chopped

    Garlic, crushed

    Chopped Tomatoes

    Tomato Paste

    Mozzarella, sliced

    Dried Bay Leaves

    Fresh Basil, coarsly chopped

    Fresh Red Chilli, thinly sliced



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