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Chicken (kind of) Parma with Sprout & Fennel Salad

Chicken (kind of) Parma with Sprout & Fennel Salad

Serves 4
Preparation time: 10 minutes, plus cooking and marinating time

This is a healthy, gluten free but still delicious version of Chicken Parma, we are loving our new Sicilian Cherry tomato sauce from a small producer which is perfect for this dish otherwise make your own tomato sauce (onions, tinned tomatoes, cook and puree). The slaw is fresh, crunchy and delicious.


Chicken Parm
4 single chicken breasts (beaten flat, they don’t have to be too thin)
2 tbspn olive oil, plus extra for cooking
1 clove garlic
1/2 red onion finely chopped
1 tbspn thyme
1/4 tspn caster sugar
pinch of salt
Juice of 1 lemon
2 bottles of Sicilian Tomato Sauce
1 ball fresh mozzarella (we suggest fresh buffalo mozzarella)
Handful of grated Parmesan

Sprout & Fennel Salad
The key to the this saalad is to slice all the vegetables finely, preferably on a mandolin.
3 baby fennel, finely sliced on a mandolin
1/4 red cabbage, finely sliced on a mandolin
1/2 a radicchio, finely sliced on a mandolin
4 brussel sprouts, outer leaves removed and finely sliced on a mandolin
1 generous handful grated parmesan
Dressing Ingrediants
4 tbspn olive oil
2 tbspn red wine vinegar
1/2 tspn caster sugar
3 small cornichons finely chopped
1/2 tspn seeded mustard
Salt and pepper to taste


For Chicken
Marinate chicken in red onion, garlic, thyme, olive oil, lemon juice and sugar, cover and refrigerate for a few hours (you can omit the marination process for a quicker meal).
Preheat oven to 200c.
Remove chicken from marinade, season with salt. Heat large frypan over high heat, add 2 tbspns olive oil, add chicken and cook for a few minutes each side until golden. Remove chicken from pan and place in a medium sized baking dish. Add tomato sauce to pan and cook briefly, so the tomatoes absorb all the chicken goodness. Remove from heat pour tomato sauce over the chicken. Top tomato sauce with fresh mozzarella and bake for 10 minutes, add handful of grated Parmesan and cook for another approx 5-10 minutes until chicken is cooked through and cheese is browned on top.
For Salad
Mix dressing ingredients together, oil, vinegar, salt, sugar, mustard, gherkins. Add vegetables to bowl (slice them just before use), add dressing and Parmesan and mix, season to taste.
Serve chicken hot with salad on the side, bread or roasted potatoes would also be nice additions.

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