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Chicken Parmesan Featured

Incredible Chicken Parmesan

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 351kcal
Author Stephanie Keeping


  • ½ cup 125 mL bottled tomato passata
  • ¼ cup 60 mL dry Italian breadcrumbs
  • 1 lb 500 g boneless, skinless chicken breasts, about 2
  • 2 tablespoons 30 mL butter, divided
  • 1 clove garlic minced
  • 2 tablespoons 30 mL all-purpose flour
  • 1 cup 250 mL milk
  • ½ cup 125 mL shredded Canadian Mozzarella
  • ½ cup 125 mL grated Canadian Parmesan
  • 2 tablespoons 30 mL chopped fresh basil (optional)


  • Preheat oven to 400°F (200°C). Spread passata over base of a 9 x 13-inch (3 L) casserole dish.
  • Place breadcrumbs on a plate. Horizontally slice chicken breasts in half to form 4 cutlets. Press both sides of each cutlet into breadcrumbs to coat. Set aside. Melt 1 tablespoon butter in large non-stick frying pan. Add chicken, cooking until golden brown on each side for 2 to 4 minutes (chicken will not be cooked through). Place in casserole dish.
  • Wipe pan clean. Melt remaining tablespoon butter in the clean pan. Add garlic; cook for 1 minute.
  • Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2 to 3 minutes. Remove from heat and stir in Mozzarella. Drizzle Mozzarella sauce over chicken.
  • Sprinkle with Parmesan. Bake for 15 min. Sprinkle with basil.
  • Serve as is, or place chicken and sauce in buns.


Cooking Tip: Passata is a tomato sauce made from strained tomatoes. It makes a great base for pizza as well.


Serving: 1g | Calories: 351kcal | Carbohydrates: 12g | Protein: 38g | Fat: 16g | Sodium: 449mg | Fiber: 1g