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Quick Baked Chicken Parma


  • 1 cup Fred Walker Grated Parmesan
  • 4 large chicken breasts
  • ½ cup flour
  • 2 tsp garlic powder
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste
  • Olive oil spray
  • 1 cup Devondale Shredded Mozzarella Cheese
  • 260g Hanks tomato chutney


1. Preheat oven to 180˚c. Butterfly the breasts by cutting lengthwise starting on the thick side and leaving the other side attached. Fold out the breast and gently pound to ensure the meat is an even thickness. 2. Combine the flour, garlic powder and seasoning in a shallow bowl and mix well. Place the eggs in a separate bowl and lightly whisk. In a third bowl, add the parmesan and breadcrumbs and mix well. 3. Bread the chicken by dipping one breast into the flour to coat. Shake off excess. Then coat with the egg mix and then press into the parmesan mix to coat well. Place on a lined baking tray. Continue process with remaining breasts. 4. Bake for 15 minutes or until chicken has cooked through and crumbs are golden. Top each with a bit of the mozzarella and place the tray under a grill for 3-5 minutes or until cheese has melted.

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