Crumb-Free Chicken Parmigiana
A quick version of a pub classic.
Serves: 4 serves
  • 2 whole skin-free chicken breasts
  • ½ cup tomato chutney
  • 50g panko crumbs
  • 1 tsp oregano
  • 100g sliced and diced prosciutto
  • 200g grated cheese
  1. Slice the chicken breasts length ways to get 4 thin fillets
  2. Using a meat tenderizer, flatten out the chicken fillets
  3. Cut in half width ways to make 8 small fillets or leave as 4 large fillets - as per your family's desire. The smaller fillets were more appealing to our young girls and allowed there to be more blank space on their plates when we served them. Blank space is important to alleviate sensory overwhelm and to give them room to cut up their chicken.
  4. Pan fry the chicken fillets for 3 minutes on each side.
  5. Lay out on an oven tray
  6. Top with toppings (chutney, proscuitto, pinch of oregano, cheese and small sprinkle of panko crumbs) as desired by each member of the family
  7. Grill until the cheese has melted
Recipe by at