Healthy Chicken Parmigiana With Vegetable Noodles

Prep Time
Cook Time
Ready In

"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (271.1 g)
  • Calories 219.1
  • Total Fat - 8.3 g
  • Saturated Fat - 2.7 g
  • Cholesterol - 41.9 mg
  • Sodium - 246.3 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 7.3 g
  • Protein - 19.4 g
  • Calcium - 204.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C.

Step 2

Chop bread into small pieces and spread on an oven tray and bake for 5 minute or until crisp and then set aside leaving the oven on.

Step 3

Combine tomatoes, basil, oil and vinegar in a small saucepan over a medium heat and cook for 20 minutes or until tomatoes are soft and then crush with a fork.

Step 4

Meanwhile arrange chicken in a steamer basket over a pan of simmering water and cook for 20 minutes or until just firm.

Step 5

Meanwhile cut vegies into fine ribbons using a spiraliser or mandolin and then blanch briefly in boiling water and drain well.

Step 6

Line an oven tray with baking paper and transfer chicken to the tray.

Step 7

Top the chicken with toasted bread and cheese and bake for 5 minutes or until cheese has melted.

Step 8

Pool tomato sauce on plates and top with chicken and serve with vegetable noodles on the side.

Tips & Variations

No special items needed.



A very interesting way to make chicken parmigiana -- I didn't understand the bread part but made as directed but used oregano instead of basil. Thanks for sharing!

review by:
(25 Aug 2018)