Craig’s Grilled Chicken Parmy with Caesar Salad
Craig’s Grilled Chicken Parmy with Caesar Salad
Craig’s grilled chicken parmy is a simple, home-style version of a classic pub meal, designed to be flavour-packed without being overly heavy. Chicken breasts are butterflied to ensure quick, even cooking, then lightly pan-fried to seal and add colour before being finished in the oven. This method keeps the chicken juicy while allowing the toppings to melt and caramelise perfectly.
A thin layer of tomato paste forms the base, providing rich flavour without excess moisture. Tasty shredded cheese and diced ham are sprinkled evenly across the chicken, with an extra pinch of cheese added to the centre to create a golden, bubbling peak as it cooks. A final crack of black pepper enhances the savoury flavours as the cheese melts and lightly browns.
The parmy is served with a classic Caesar salad prepared using the previous method, adding freshness and crunch to balance the rich chicken and toppings. This meal works well for family dinners or when you want a comforting pub-style dish made simply at home.
A thin layer of tomato paste forms the base, providing rich flavour without excess moisture. Tasty shredded cheese and diced ham are sprinkled evenly across the chicken, with an extra pinch of cheese added to the centre to create a golden, bubbling peak as it cooks. A final crack of black pepper enhances the savoury flavours as the cheese melts and lightly browns.
The parmy is served with a classic Caesar salad prepared using the previous method, adding freshness and crunch to balance the rich chicken and toppings. This meal works well for family dinners or when you want a comforting pub-style dish made simply at home.
Ingredients
- 2 Chicken breasts, butterflied
- Olive oil spray
- Salt, to taste
- Cracked black pepper, to taste
- 3 tablespoons Olive Oil & Garlic Pasta Sauce or a Tomato and Basil Sauce
- Tasty cheese, shredded (medium amount plus extra for topping)
- 1½ slices leg ham, bones removed, cut into ~1 cm squares
- Salad: Caesar salad, Use the previous Caesar salad method and shopping list
Method
- Butterfly the chicken breasts and halve. Lightly spray both sides with olive oil and season with salt and cracked black pepper.
- Heat a pan over medium-high heat. Pan-fry chicken for 2 minutes per side, until lightly browned but still undercooked in the centre.
- Preheat oven to 200 °C.
- Place chicken on a baking tray lined with baking paper.
- Spread 1 tablespoon tomato paste evenly over each piece.
- Sprinkle with a medium layer of shredded tasty cheese.
- Scatter diced ham evenly over the chicken.
- Add a generous pinch of extra cheese in the centre to form a peak.
- Finish with cracked black pepper.
- Cook in the oven for 10–12 minutes, until chicken is cooked through and the cheese is melted and starting to caramelise.
- While the chicken bakes, prepare the Caesar salad using the seperate recipe, or any other salad or seasonal vegetables.
- Serve chicken parmy hot with Caesar salad on the side.
💡
Pro tip: Don’t overcook the pan stage: 2 minutes per side is perfect. The oven finish keeps the chicken juicy. Putting extra cheese in the centre helps it melt inward instead of running off the sides.
Shopping List
- Chicken breasts
- Olive Oil & Garlic Pasta Sauce or a Tomato and Basil Sauce
- Tasty cheese
- Leg ham
- Olive oil spray
- Salt
- Black pepper
- Salad: Use Caesar salad shopping list
Optional Extras
- Add ½ tsp smoked paprika or garlic powder to the chicken seasoning for a classic parmy depth.
- A thin layer of Dijon mustard under the sauce adds savoury punch without noticeable carbs.
- Mix ¾ tasty + ¼ mozzarella for better melt and stretch.
- For sharper flavour with less cheese, add 1–2 tbsp grated parmesan on top.
Nutrition
Energy480 cal / 2008 kJ
Carbs14g
Net Carbs9g
Fibre5g
Protein42g