Organic. Feed Your Happy – Aussie Chicken Parmas

I’ve written previously about how I’m trying to make the move to Organic with my food shopping. So far it’s going well with all of my staples like milk, eggs and veggies organic. I’m also buying organic meat as often as I can. Small steps in the right direction.

This month is a celebration of all things Organic and I’m delighted to be a part of the Organic. Feed Your Happy campaign to help promote Organic food. The recipe which makes me happy is one full of memories. It reminds me of our time in Melbourne, Australia. It’s the chicken parma! Made with organic ingredients, it not only tastes great but I know that the chicken was raised to higher welfare standards and that there were fewer pesticides and no artificial preservatives used in the production of the ingredients like eggs, ham and mozzarella.

Feed Your Happy

If you read my blog frequently or follow me on twitter, I’m sure you’ll know by now that we lived in Melbourne, Australia for five months and LOVED it. There is a huge foodie culture there and just like here, there is a focus on great quality, locally sourced and often organic produce. The chicken parma is a very typical Aussie dish and often served in hotels (bars) on a ‘pot & parma’ deal – i.e. a beer and a parma. Like our equivalent of a beer and a pint down the pub!

Dave Abbotsford Parma & Pot

Dave loving his chicken parma in Abbotsford, Melbourne!

In our last week in the city, we ate the most amazing chicken parmas at a gorgeous art deco style hotel and almost as soon as we got home, I started trying to recreate that perfect Aussie Parma. This time, using organic produce, I’ve nailed it! This is comfort food and a dish that instantly reminds us of our happy time out in Melbourne. 

Try my chicken parma:

Ingredients (serves 2):

  • 2x organic chicken breasts
  • 2x slices of organic ham
  • 125g organic mozzarella ball
  • 60g breadcrumbs (I used an organic pumpkin seed brown loaf)
  • 1x organic & free range egg
  • 30g finely grated parmesan
  • 1x tin organic tomatoes
  • 1x clove of garlic
  • Pinch Italian mixed herbs
  • Salt & pepper

Method:

  • Preheat your oven to 200 degrees/gas mark 6.

Make your breadcrumbs:

  • Take a slightly stale loaf of bread and cut off the crusts. Crumble them down finely and tear the bread into small pieces. Spread it all onto a baking tray and lightly grill for a couple of minutes until it’s all dry enough to crumble.

Make your tomato sauce: 

  • Crush a clove of garlic and gently heat for 5 minutes with oil in a small saucepan.
  • Add a pinch of Italian mixed herbs and a tin of tomatoes.
  • Break the tomatoes up with a wooden spoon and add a pinch of sugar.
  • Allow to bubble for as long as needed on a low heat. This makes more than you need but will be a great pasta sauce tomorrow!

Make the chicken: 

  • Place the chicken breasts between two sheets of cling film or baking paper and flatten with a rolling pin. You want them to be around 5 cm thick.
  • Prepare two bowls: one with a beaten egg and one with breadcrumbs mixed with the parmesan and a good grind of salt & pepper.
  • Dip the chicken breasts firstly into the egg and secondly into the breadcrumbs. Cover and pat the chicken with the breadcrumbs mix and give each one a little shake before moving them onto a plate ready for cooking.
  • Heat butter and a dash of oil in a large frying pan and brown the chicken. This should take 2-3 minutes each side.
  • Move the chicken to a baking tray. Top with a slice of ham, a couple of tablespoons of tomato sauce & sliced mozzarella.
  • Oven bake until mozzarella is bubbling and the chicken is golden around the edges. This should take around 10 minutes.

To serve: in true Aussie style, I serve my chicken parma on top of a big pile of chips and a green salad. You could also add a grilled tomato or mushrooms if you’re in the mood for a feast!

I want you to tell me why Organic makes you happy! Share your #FeedYourHappy comments below and for inspiration, take a peek at this video with Sara Cox and Rosie Birkett cooking the organic food that makes them happy.

The content of this blog represents the views of the author only and is his/her sole responsibility. The European Commission and CHAFEA do not accept any responsibility for any use that may be made of the information it contains.  This is a sponsored post which means that I was paid to produce it. I only partner with brands and campaigns which align with my own opinions and I will always speak honestly.

13 Comments

  1. 5th September 2017 / 7:14 pm

    Cool that you’ve created one of your Aussie favourites. Not sure I’ve ever had a Chicken Parma! Love all the ingredients though so I am sure it tastes wonderful. Love to support organic where I can too

    • 6th September 2017 / 1:51 pm

      Thanks Ceri! It’s basically a big chicken nugget with tomatoes, ham, and cheese. You can’t go wrong can you! 🙂

  2. 5th September 2017 / 7:37 pm

    Organic chicken definitely tastes different. For me, it’s the taste of my childhood. I make Chicken Parma (or at least I think that’s what it shortens to) but I use slices of aubergine/eggplant too. And I make a veggie version called melanzana parmigiana which I believe is the origin of the chicken version. Delicious!

    • 6th September 2017 / 1:56 pm

      I think the version with aubergine sounds great, will have to try that! I know that in the US they make the same thing but serve it with pasta rather than chips. Got to be chips for me!!

  3. 5th September 2017 / 8:26 pm

    This looks great and I love the Waitrose Organic ranges! Have you heard of Field & Flower? They’re not certified organic (check the FAQ for why) but you might be interested in the company anyway – it’s all free range stuff!

    • 6th September 2017 / 1:55 pm

      The Waitrose range is really great! Can you get any of that over in Germany? I’ll give Field and Flower a look, thank you for the heads up!

      • 18th September 2017 / 9:59 pm

        I’ve only just seen this reply (sorry!) but to answer your question, no i cant get the Waitrose fresh stuff with ease. British Corner Shop do ship some chilled items but it’s not really worth it to me.

  4. 5th September 2017 / 8:51 pm

    Your chicken parma looks really delicious. I buy organic now and then but confess I’ve not really shifted to it wholesale. When it comes to meat, I’m interested in both animal welfare and quality. When it comes to fruit and vegetables, I am more interested in organic for the lack of pesticides, and the resulting positive impact on our environment.

    • 6th September 2017 / 1:54 pm

      Thanks, Kavey. I’m not 100% buying Organic… but I do think that the welfare and farming techniques are important like you, and whenever I can I’m making steps in the right direction.

  5. 6th September 2017 / 1:11 pm

    Oh, YUM! I haven’t had chicken parma since I was in Oz, which was a looooong time ago!!! Your version looks absolutely delicious, great job Alex!!!
    Jane x

    • 6th September 2017 / 1:53 pm

      Thanks, Jane! And congrats on your recent win! It was definitely a tasty version 🙂

  6. 6th September 2017 / 4:50 pm

    Dangerous post to read before lunch time. I had no idea chicken parma was a very typical Aussie dish, is it not Italian? Well it looks delicious.

  7. 7th September 2017 / 4:18 pm

    Chicken Parma sounds like an Italian dish to me so it’s fascinating to hear that it’s so popular in Australia. Looks delicious!

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