Chicken Parmigiana

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Apr. 28, 2015

Chef Barry Lewis from My Virgin kitchen is back with his series Good Food Good Times and in this episode he shows you how to make chicken parmigiana, perfectly cheesy chicken with a delicious pasta sauce.


Spaghetti 450 Gram , cooked according to package directions
Skinless chicken breast 2
Italian breadcrumbs 90 Gram
Finely grated parmesan 70 Gram
Unsalted butter 2 Tablespoon
Shredded mozzarella cheese 110 Gram
Marinara sauce 250 Gram
Salt To Taste
Pepper To Taste
Chopped parsley 1 Tablespoon



Preheat the oven to 450°F/ 230°C.

Line a baking sheet with parchment paper.



In a bowl, combine breadcrumbs and parmesan cheese.

Using a pastry brush, baste butter on chicken breasts and dredge in prepared mixture.

Place on baking sheet and pop into oven. Bake for 20 minutes. Flip and bake for another 5 minutes until golden brown.

Once done, take out of oven and spoon marinara sauce over breasts and sprinkle mozzarella over it. Place inside warm oven until cheese melts.

Place over cooked spaghetti, sprinkle salt and pepper, and garnish with chopped herbs.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1617Calories from Fat 410

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 23 g115%

Trans Fat 0 g


Sodium 2121 mg88.38%

Total Carbohydrates 210 g70%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 100 g200%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet