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Dukkha Chicken Parmi’s (with an olive-y twist)


  • 700g chicken breast, sliced into fillets ~2cm thick

  • 1 cup dukkha

  • 2 free range eggs

  • 4 tablespoons tomato paste

  • 1 teaspoon extra-virgin olive oil

  • 1 garlic clove, minced

  • 2 tablespoons kalamata olives, pip removed, finely diced

  • ¾ cup grated cheese


  1. Pre-heat the oven to 180°C

  2. Prepare a large oven-proof tray with baking paper

  3. In a large bowl, whisk the eggs together

  4. Prepare another large bowl with the dukkha in it

  5. Coat the chickens in the egg mixture, then transfer to the bowl with the dukkha and coat completely on all sides

  6. Arrange chickens in a single layer on the baking tray, then place in the oven to bake for around 30-minutes (flipping halfway through)

  7. In the meantime, combine the tomato paste, olive oil, garlic and olives in a small bowl

  8. Remove chickens from the oven at ~30-minute mark

  9. Using a spoon, lay some of the tomato mixture over the top of each chicken fillet

  10. Sprinkle evenly with the cheese, then return to the oven to bake for another 5-minutes, or until cheese is melted and slightly golden

  11. Remove chickens from the oven, and serve alongside some vegetables of choice!

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