Crunchy Parmesan Chicken

Prep Time

10 minutes

Cooking Time

25 minutes


Serves 4


4 x Chicken Breasts, cut into pieces (approx. 10cm x 2cm thick)
Salt and pepper
80 grams parmesan cheese, cut into 1cm cubes
350 grams day old sliced *bread, torn in half [* I prefer to use sourdough or homemade wholemeal foccacia]
80 grams organic butter
3 x sprigs fresh parsley


Preheat oven to 180°C. Line a baking tray with grease proof paper, pop chicken on tray, season with salt and pepper.

To prepare crunchy parmesan crust [thermomix instructions - can easily be prepared in a food processor]

  1. Add parmesan to bowl, grate – Speed 5/20seconds. Remove from bowl, set aside.
  2. Without washing bowl, add bread and parsley to bowl, chop – Speed 5 / 40 seconds. Remove from bowl, set aside.
  3. Without washing bowl, add butter, melt –2mins/varoma/speed 1
  4. Add to melted butter, grated parmesan, bread& parsley, mix to combine – Speed 5 / Rev / 20 seconds
  5. Scrape down sides of bowl. Take bread mixture and spoon onto the top of every chicken piece, adding a generous amount onto each piece, making sure tops of the chicken are completely covered with bread.
  6. Cook in preheated oven for 25 – 30 minutes or until chicken is cooked through and crust tops have browned and are nice and crunchy.

Serve & enjoy with garden salad


Maddie Race