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Easy Baked Chicken Parmigiana

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 3/4 cup dried panko breadcrumbs
  • 1 large egg, beaten
  • 3 (about 700 g) large chicken breast fillets, halved lengthways
  • 1 packet Continental SOUP TOMATO
  • 1 1/2 cups fresh baby spinach leaves
  • 3/4 cup shredded pizza cheese mix

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

482kcal

Energy (kJ)

2016kJ

Protein (g)

38.0g

Carbohydrate incl. fibre (g)

31.9g

Carbohydrate excl. fibre (g)

30.3g

Sugar (g)

3.2g

Fibre (g)

1.6g

Fat (g)

22.4g

Saturated fat (g)

8.8g

Unsaturated fat (g)

8.8g

Monounsaturated fat (g)

5.6g

Polyunsaturated fat (g)

3.0g

Trans fat (g)

0.0g

Cholesterol (mg)

132mg

Sodium (mg)

864mg

Salt (g)

2.16g

Vitamin A (IU)

4381IU

Vitamin C (mg)

12.6mg

Calcium (mg)

62mg

Iron (mg)

2.29mg

Total

2890kcal

12094kJ

227.9g

191.2g

181.8g

19.1g

9.4g

134.1g

52.8g

53.1g

33.5g

17.8g

0.2g

793mg

5183mg

12.95g

26287IU

75.9mg

373mg

13.74mg


  • 1 Preheat oven to 200 degree celsius. Combine breadcrumbs and 2 teaspoons of Soup Mix in a bowl. Dip chicken into egg, then in breadcrumb mix to coat and place in a large ovenproof dish. Spray or drizzle with oil and bake for 15 minutes until golden and cooked.
  • 2 Place Soup Mix into a large heatproof jug and add boiling water up to 1 cup (250mL), while stirring continuously until mixture thickens. Stand for 1 minute.
  • 3 Spoon soup mixture evenly over chicken, top with spinach leaves and sprinkle with cheese. Return to the oven for 5-10 minutes until cheese has melted and is golden brown.