A delicious chicken parmigiana that has a crispy Shapes Cheese and Bacon coating with crushed tomatoes and melted cheese! Irresistible for a quick lunch or dinner!
Whether you say Parmi or Parma, we can all agree that there are few things more delicious than combining succulent crumbed chicken with cheese, tomato and bacon. We’ve taken one of Australia’s favourite snacks and transformed it into an iconic pub staple. You’re welcome.
If you know your way around the kitchen, this recipe will be right up your alley. If you’re a novice chef, why not bake together with your family or friends, as this delicious recipe begs to be shared as the ultimate footy-watching feed. Just make sure to start half an hour before kick off!
Step 1 re heat oven to 200°C. Line a baking tray with baking paper and set aside. Heat a medium size frypan and cook bacon until your liking.
Step 2 In a food processor, process Arnott’s Shapes until they resemble bread crumbs. Place in a medium bowl and set aside. Place eggs in a medium bowl and lightly whisk. Place flour in a medium bowl.
Step 3 Lightly coast chicken, one by one in flour, shake off any excess, then dip in the egg mix, then the Shape crumbs mixture, pressing gently.
Step 4 Once all have been coated, heat oil in a medium frypan, cook chicken in batches for 2-3 minutes each side or until golden. Place on a lined baking tray. Spoon over crushed tomatoes, top with bacon and cheese.
Step 5 Bake for 10 minutes or until cheese has melted. Serve with rocket salad.