Delicious Recipes

Light Chicken Parmigiana

bricciola
•
in

The light chicken parmigiana is perfect as an anti-waste main dish, tasty but lighter than the traditional version.

A simple and clever recipe to transform already cooked chicken breast into a creamy and flavorful dish, without frying.

If you love eggplants, here are some other appetizing recipes immediately below:

https://youtube.com/_/xWH9rtq_ZX8?si=vflxYWZG24mIy7-b
  • Difficulty: Very easy
  • Cost: Very cheap
  • Preparation time: 20 Minutes
  • Portions: 4 People
  • Cooking methods: Stove, Oven
  • Cuisine: Italian
  • Seasonality: Autumn, Winter

Ingredients

  • 2.4 lbs eggplants
  • 2 cups tomato sauce
  • 1 cup ricotta
  • 5 oz chicken breast
  • 1 oz grated Parmesan cheese

Tools

  • 1 Pan
  • 1 Baking Dish
  • 1 Knife
  • 1 Cutting Board
  • 1 Teaspoon
  • 1 Fork

Steps

  • Wash the eggplants and slice them.

    Place the eggplants on a baking tray lined with parchment paper or a silicone mat.

    Drizzle with a little oil and salt and bake in a fan oven at 356°F for about 25 minutes.

    Once ready, set them aside.

    In a pan, add garlic, onion, and a bit of carrot, then add the tomato sauce, a pinch of salt, and a bit of sugar, and cook for 10–15 minutes.

    Season with basil or oregano.

    After cooking, add extra virgin olive oil.

    Cut the leftover chicken breast into small strips so it absorbs the seasoning better.

  • In a bowl, soften the ricotta with a splash of milk.

    Make it soft and smooth.

    In a baking dish, spread a layer of sauce, eggplants, more sauce, a layer of chicken, the ricotta cream, and a sprinkle of Parmesan.

    Continue layering until you use all the ingredients, finishing with sauce and Parmesan.

    Bake at 356°F for about 25 minutes, until the surface is slightly gratinated.

    Let it rest for 5 minutes before serving: it will be more compact and flavorful.

Storing the Light Chicken Parmigiana

The light chicken parmigiana, once cooked, can be easily stored following some tips:
In the fridge:
Let the dish cool completely, then transfer it to an airtight container or cover the baking dish well with plastic wrap or foil.
It keeps in the fridge for 2–3 days.

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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