The World Food Recipe Box

Let's Cook


The World Food Recipe Box

Let's Cook

Chicken Parmigiana

Chicken Parmigiana


Allergens in bold

Onion Paste

Crushed Garlic (Sulphites)


Tomato Passata


Caster Sugar

Spaghetti (Gluten)

Chicken Breast

Mayonnaise (Egg, Mustard)

Panko Breadcrumbs (Gluten)


Mozzarella (Milk)


Balsamic Vinegar (Sulphites)

Nutritional Information:

Per serving: Energy (kcal) 630 Fat 22g of which saturates 4g Carbohydrates 50g of which sugars 16g Protein 53g Salt 1.04g

Recipe Description:

Chicken Parmigiana originated not in Parma as the name might suggest, but in the United States. Created by Italian immigrants as a riff on the classic aubergine parmigiana, this version takes the tomato sauce and melting mozzarella from the veggie dish and introduces breaded chicken – a protein that was far more accessible in the US at the time than in Italy, where meat was too expensive for most. You’ll flatten chicken breasts for faster cooking, coat them in crispy breadcrumbs and fry for that all important crunch. This is then coated in a rich tomato sauce, topped with fresh mozzarella and grilled until oozy.

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