One-pan chicken parmesan recipe
A speedy twist on an Italian classic, this is the perfect mid-week meal.
Tip: You can find pre-prepared courgette spaghetti (courgetti) in many supermarkets or easily make it yourself with a juilenne peeler.
Ingredients
- 2 tbsp olive oil
- 500 g mini chicken breast fillets
- 1 tsp dried oregano
- 1 tsp dried thyme
- 300 ml passata
- 350 g courgette spaghetti (courgetti)
- 100 g mozzarella, grated
- 75 g parmesan, grated
- 75 g panko breadcrumbs
- 1 handful basil leaves
- 2 tbsp olive oil
- 17.6 oz mini chicken breast fillets
- 1 tsp dried oregano
- 1 tsp dried thyme
- 10.6 fl oz passata
- 12.3 oz courgette spaghetti (courgetti)
- 3.5 oz mozzarella, grated
- 2.6 oz parmesan, grated
- 2.6 oz panko breadcrumbs
- 1 handful basil leaves
- 2 tbsp olive oil
- 17.6 oz mini chicken breast fillets
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1.3 cups passata
- 12.3 oz courgette spaghetti (courgetti)
- 3.5 oz mozzarella, grated
- 2.6 oz parmesan, grated
- 2.6 oz panko breadcrumbs
- 1 handful basil leaves
Details
- Cuisine: Italian
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Preheat the grill to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over, making sure that it's pretty much cooked through.
- Add the dried herbs and passata, and season well with salt and pepper. Add the courgette spaghetti and warm through until a little softened.
- Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the grill for 4–5 minutes until golden and bubbling.
- Serve scattered with basil leaves.
This recipe is from Super Food in Minutes by Donal Skehan (Hodder, £25). Photography by Issy Croker.
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