Classic Mozzarella Chicken & Bacon Parmigiana

Name: Classic Mozzarella Chicken & Bacon Parmigiana with Zingy Cherry Tomato Salad
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Brown Onion; 330 g Chicken Breast; 1 Garlic; 1 packet Mixed Salad Leaves; 1 packet Passata; 1 Snacking Tomatoes; 1 sachet one-step coater; 1 Shredded Mozzarella; 1 packet Finger Lime Dressing; 90 g Diced Bacon; 1 drizzle olive oil; ¼ tsp salt; ½ tsp brown sugar; 10 g butter

with Zingy Cherry Tomato Salad

Recipe Development TeamUpdated on April 17, 2026

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Calories

758 kcal

Protein

55.1g protein

Preparation Time

35 minutes

Difficulty

Easy

High Protein

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy
Milk

With the perfect ratio of sauce and cheese to juicy crumbed chicken breast, here's proof that a pub-style parmi can be whipped up from the comfort of your kitchen. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Brown Onion

330 g

Chicken Breast

Garlic

1 packet

Mixed Salad Leaves

1 packet

Passata

Snacking Tomatoes

1 sachet

one-step coater

(Contains: Gluten, Wheat; May be present: Soy.)

Shredded Mozzarella

(Contains: Milk;)

1 packet

Finger Lime Dressing

90 g

Diced Bacon

(May be present: Soy, Milk.)

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

½ tsp

brown sugar

10 g

butter

(Contains: Milk;)

Nutritional Values

Calories758 kcal

Energy (kJ)3170 kJ

Fat42.3 g

of which saturates12.4 g

Carbohydrate34.3 g

of which sugars12.5 g

Dietary Fibre6.5 g

Protein55.1 g

Sodium1520 mg

Potassium63.7 mg

Calcium2.7 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Small Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion (see ingredients). • Finely chop garlic. • Halve snacking tomatoes. Set aside. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• Cook bacon with the onion, breaking the bacon up with a spoon, until golden, 4-5 minutes. Continue with the step.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 2cm-thick. • Evenly spread one-step coater on a plate. • Press chicken into crumb, turning to coat. Set aside on a plate. Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers. Make sure to wash your hands well afterwards.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oilis hot, cook chicken until golden, 2 minutes each side. • Transfer chicken to a lined oven tray. Top each piece with two spoonfuls of the tomato sauce, then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 8-10 minutes. TIP: Keep any leftover sauce for pasta or pizza!

• Combine the honey and a drizzle of the vinegar and olive oil in a medium bowl. • Season, then add mixed salad leaves and snacking tomatoes. Toss to coat. Little cooks: Help combine the dressing ingredients and toss the salad!