Our chicken and courgette parmigiana recipe is very easily made in just three simple steps.
This chicken and courgette parmigiana is a new take on the American-Italian classic. This dish is traditionally served with spaghetti. If you want a lighter option, serve with a crunchy green leaf salad or some steamed veggies such as broccoli or asparagus. This recipe uses three chicken breasts, which are sliced to feed four.
Ingredients
- 3 large chicken breasts (each about 200g)
- 1 courgette
- 150g panko breadcrumbs
- 20g parmesan, finely grated
- 75g seasoned plain flour
- 2 eggs, beaten
- Vegetable or sunflower oil for shallow frying
- 75g black olives, chopped
- 350g tomato pasta sauce
- 125g ball mozzarella
- 9 basil leaves
- Salad to serve
WEIGHT CONVERTER
Method
- Cut each chicken breast horizontally into 2 or 3 slices 5mm thick slices. Cut the courgette in half, and then each half into 3 wedges. Mix the breadcrumbs with the parmesan. Coat the chicken and courgette in the flour, tapping off the excess. Followed by the egg and then breadcrumb mixture. Heat the grill.
- Cover the base of a frying pan with a thin layer of oil and heat. In batches brown the chicken and courgette for 1 min on each side until golden. Place onto a baking tray.
- Mix the olives and tomato sauce. Then spoon the sauce evenly onto each piece of chicken. Place under the grill two shelves down for 5 mins. Before serving top with basil. Serve with salad, or for a more hearty meal, spaghetti.
Top tips for making chicken and courgette parmigiana
- For a less calorific option swap frying and grill the breaded chicken and courgette for 2-3mins on each side before topping with the tomato sauce and reduce the oven temperature to 175C and cook for a further 10 mins
- Panko breadcrumbs are great for making the outside of the chicken and courgette extra crispy but any breadcrumbs will work
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