Chicken

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  • Family Friendly
  • One Pot
  • Easy

One-Tray Chicken Parmigiana Bake

Elevate the pub classic with this homemade chicken parmigiana. Easy, cheesy and baked to golden goodness in a sweet cherry tomato sauce, this chicken dinner is a certified crowd-pleaser any night of the week.

45 Minutes

Recipe

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01

Prepare Ingredients

Preheat oven to 200°C fan-forced. Thinly slice eschalot. Crush garlic. Halve chicken breast horizontally to yield 2 thinner pieces.

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02

Cook Eschalot

Place eschalot, garlic, ½ the Italian Kitchen Herbs seasoning, oil and a pinch of salt and pepper in a roasting dish and mix to combine. Transfer to oven and cook for 8–10 minutes or until eschalot has softened.

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03

Add Cherry Tomatoes

Carefully remove tray from oven and add cherry tomatoes. Return to oven for a further 5 minutes or until hot.

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04

Add Chicken

Top cherry tomatoes with chicken. Sprinkle with remaining Italian Kitchen Herbs seasoning and season with salt and pepper. Top with mozzarella and sprinkle over panko breadcrumbs.

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05

Roast Chicken

Return to oven and cook for 18–20 minutes or until chicken is cooked through and mozzarella has melted. While chicken is cooking, cut lemon into wedges. Slice cheeks from pear and thinly slice. Toss rocket and pear together.

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06

Plate Up

Divide chicken parmigiana between plates and spoon over any extra sauce. Serve parmigiana with rocket salad and lemon wedges.

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One-Tray Chicken Parmigiana Bake

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami