Super tasty chicken for all the family

Chef Peter Campbell gives easy to follow tips to create wonderful Baked Chicken Parmigiana

Super tasty chicken for all the family

Baked Chicken Parmigiana (serves 4)

Baked Chicken Parmigiana (serves 4)
This is a great recipe for sharing with your friends and a real family favourite. When ordered for home catering we serve as separates; breaded chicken, sauce and pasta gives the kids a choice of the breaded chicken, plain pasta and sauce. It’s super tasty and very easy to make.

Herb breaded Chicken Fillets
* 4 Chicken breasts, halved through the middle length wise
* 2 eggs beaten
* 150g of Breadcrumbs mixed with 75g grated parmesan
* 100g of plain flour, lightly seasoned with salt and pepper
* Some grated mozzarella

Tomato Sauce
* 1 clove of Garlic crushed
* Small onion chopped
* 1 tbls olive oil
* 1 tbls chopped basil
* 1tsp of dried oregano
* 600mls of passata or chopped tomatoes
* 1 tbls tomato paste
* Splash of red wine, optional
* 1 teaspoon of sugar

*Heat oil in saucepan and sauté chopped garlic and onion to translucent, add in passata or tinned tomatoes, splash of wine (if using) and bring to the boil, reduce slightly and then add in the paste, sugar, herbs and simmer for 10/15 mins. Season to taste.

*Place chicken breast between 2 sheets of cling and flatten using a rolling pin, to the about an inch thick. Coat each breast in the flour shaking off excess, dip into egg and then into breadcrumb mix, coating each fillet to they are covered in crumbs. Place onto a plate or into the fridge unto you have all chicken pieces done.

*Place each breast onto a hot pan with olive oil and shallow fry on each side for 5 mins to browned and place into a shallow baking tray.

*When you have all browned, cover chicken with a sprinkle of mozzarella cheese and pour in tomato sauce around the fillets. Place tray into oven and bake in hot oven or under a hot grill for 10 mins or until chicken is cooked through.

* If you wish to serve as separates, just cover the browned chicken breasts with a sprinkle of mozzarella and cover the tray with tin foil and bake in over for 10 mins or again until chicken is cooked through. Then serve each chicken breast with a spoonful of hot sauce over it and a sprinkle of parmesan cheese.
* Serve with pasta and some homemade basil pesto from last week’s recipe with a sprinkle of grated parmesan.

Peter Campbell professional chef, trained in Killybegs and has worked in the restaurant industry for over 20 years from establishments like the K Club, Bang Cafe to more recently as Head Chef in the Village Tavern Mountcharles, and now offering Outside Catering for all your events offering a wide variety of excellent local produce.

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