Chicken breast parmigiana

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Preparation time: 15 minutes
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Cook time: 30 minutes
Olymel chicken breast parmigiana

Ingredients

Metric
Imperial
10 10 chicken breasts, your choice
45 ml 3 tbsp balsamic vinegar
45 ml 3 tbsp olive oil
15 ml 1 tbsp dried oregano
15 ml 1 tbsp garlic powder
10 10 slices mozzarella
2 2 avocados, sliced (optional)
10 10 tomato slices (optional)
- - Fresh basil, for decoration
- - Balsamic glaze (optional)

Preparation

Marinade:

  • Put the vinegar, the oil, the oregano, and the garlic powder in a bowl. Add salt and pepper and make into a marinade.

Option 1: 706-2310 and 806-8423

  • Brush the thawed chicken breasts with the balsamic mix on both sides.
  • Cook the breasts on an ovenproof dish or on the grill, then transfer them all onto 1 ovenproof dish.
  • Place 2 avocado slices on each chicken breast, add 1 tomato slice and finish with the mozzarella.
  • Put it in a salamander for as long as it takes the cheese to melt. Decorate with fresh basil and a dash of balsamic glaze and serve immediately. 

Option 2: 606-0236

  • Preheat the oven to 200°C (400° F).
  • Put the fully cooked, thawed chicken breasts on an ovenproof dish, baste both sides with the balsamic mix and cook them in the oven for 20 minutes.
  • Place 2 slices of avocado on each chicken breast, add 1 tomato slice and 1 slice of mozzarella and cook in the oven for 10 minutes or until the cheese starts to become coloured. Decorate with basil and a dash of balsamic glaze and serve immediately. 

Option 3: 701-058

  • Preheat the oven to 200°C (400° F).
  • Put the thawed, breaded chicken breasts on an ovenproof pan, then cook them in the oven for 20 minutes.
  • Put 2 avocado slices on each chicken breast, add 1 slice of tomato and 1 slice of mozzarella, baste with the balsamic mix and cook in the oven for 10 minutes, basting periodically.
  • Remove from the oven when the cheese is melted, decorate with a dash of the balsamic glaze and fresh basil and serve immediately