NO DRAMA PARMA

Get your dinner away in a single tray with this easy, cheesy oven bake

- Sarah Murphy

Chicken parmigiana, or parma as we call this Italian-Aussie fave, is a schnitzel smothered in rich tomato sauce and gooey cheese, but this recipe also stuffs the chook with cheese, uses garlic bread for the crumb and elevates the classic ham topper with crisp prosciutto in the side salad. A dish to devour.

FOUR-CHEESE STUFFED CHICKEN PARMAS WITH GARLIC-BREAD CRUMB

Preparation time 30 mins

Cooking time 1 hour

Serves 4

200g garlic bread, roughly torn

2/3 cup grated four-cheese blend (try Perfect Italiano 4 Cheese Melt)

2 Tbsp finely chopped flat-leaf parsley leaves

2 cloves garlic, crushed

1/2 cup plain flour

Sea-salt flakes and freshly ground black pepper, to season

1 free-range egg

2 Tbsp milk

4 small chicken breast fillets

2 Tbsp olive oil

2/3 cup Arrabbiata pasta sauce

220g tub cherry bocconcini, torn