Chicken Parmiggiana


Marinara Sauce:


  • 4 chicken breasts, pounded thinly
  • 4 eggs, whisked
  • 1 grated garlic clove
  • 1 Cup Italian Style bread crumbs (or plain bread crumbs with a Tbsp. of Mixed Italian Herbs added to it)
  • ½ cup Tuscan Herb Olive Oil
  • salt and pepper
  • 1 cup mozzarella cheese, shredded, or sliced if using mozzarella balls
  • ½ cup freshly grated parmesan cheese


  1. In a shallow pan, heat the Single Estate Olive Oil and add the onion. Sauté for 2 minutes then add the garlic, crushed tomatoes, fresh basil and Neapolitan Herb Dark Balsamic. Add salt and pepper and simmer for 10 – 15 minutes. Set aside. 
  2. Place the eggs in a shallow dish or bowl and add the grated garlic and salt and pepper. Mix well.
  3. Place the bread crumbs in a shallow dish or bowl. Carefully submerge the chicken breasts into the egg mixture, and then the bread crumbs. Set on a baking sheet.
  4. Heat the Tuscan Herb Olive Oil in a large sauté pan. Cook until the side of each chicken breast begins to turn golden brown. Carefully flip the chicken breasts and cook on the other side until golden brown and cooked through, around 7 minutes per side.
  5. Place the cooked chicken breasts on a baking tray. Top each chicken breast with a few spoonful’s of marinara sauce then top with equal parts of grated parmesan and then mozzarella cheese.
  6. Place the tray under the broiler until the cheese is melted.

Serve alongside your favourite pasta or roasted potatoes.

February 22, 2020 — The Unrefined Olive