Chicken Parmi – healthier version

%naturopath central coast%

Healthier Chicken Parmi

Nutritionist Leah Regner
An Aussie pub dinner favourite. A few little tweaks make this favourite healthier. Almond crumbs for added crunch and gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 483 kcal


  • 2 shallow bowl
  • 1 non-stick frying pan
  • 1 medium size oven proof saucepan


  • 1 Egg
  • 2 tsp Water
  • 1/2 cup Almond meal
  • 1/3 cup Finely grated Parmesan
  • 1 tbsp Finely chopped fresh basil leaves
  • 2 Chicken breast fillets Halved lengthways into equal thickness pieces
  • 2 tbsp Extra Virgin olive oil
  • 400 Grams Tomato pasta sauce Homemade or Bottled
  • 3 Medium Zucchini Cut into fettuccini thickness
  • 1/2 cup Grated fresh mozzarella
  • Fresh basil leaves for garnish
  • Salt and pepper to season


  • Lightly whisk the egg and water in shallow bowl
  • Combine almond meal, parmesan cheese and cut basil in a second shallow bowl.
  • Lightly season chicken
  • Dip each piece of chicken in egg then almond meal pressing to coat.
  • Heat the non. stick frying pan with a small amount of olive oil over a medium heat.
    When hot cook chicken turning until golden brown on all sides. (approx 5-6 minutes per piece)
  • Preheat oven grill to high
  • Place 1/2 cup of tomato sauce on one side. Heat the remaining sauce in a saucepan, bringing it to boil, turn to a simmer then add zucchini, cook for 2 minutes
  • Arrange chicken in a saucepan, spoon over the remaining tomato sauce and sprinkle mozzarella cheese over the chicken. Grill until the cheese is golden.
    Serve sprinkled with extra basil