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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)

334kcal

Energy (kJ)

1399kJ

Protein (g)

37.6g

Carbohydrate incl. fibre (g)

18.2g

Carbohydrate excl. fibre (g)

17.5g

Sugar (g)

2.4g

Fibre (g)

0.7g

Fat (g)

11.7g

Saturated fat (g)

5.8g

Unsaturated fat (g)

0.5g

Monounsaturated fat (g)

0.3g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

139mg

Sodium (mg)

776mg

Salt (g)

1.94g

Vitamin A (IU)

573IU

Vitamin C (mg)

1.6mg

Calcium (mg)

10mg

Iron (mg)

0.30mg

Total

2005kcal

8392kJ

225.7g

109.0g

104.7g

14.5g

4.2g

70.4g

34.8g

2.9g

1.9g

1.0g

0.2g

835mg

4654mg

11.63g

3440IU

9.5mg

62mg

1.81mg


  • 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.