A classic favourite with a twist!

Everyone loves a chicken parmigiana, especially when it takes a Hawaiian holiday! LOL! Seriously though, this will be a hit with everyone you make it for.

Related Product: Ghee, Coconut Oil, Tomato Sauce.

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April 1, 2019
  • 10m
  • 20m
  • 30m


  • Chicken breasts, butterflied and cut in half (as many as you like)
  • Eggs, beaten (as many as you need to coat chicken)
  • Plain flour
  • Breadcrumbs (additive-free) (gluten free if desired)
  • Extra virgin olive oil, ghee or coconut oil for cooking your chicken in (approx. 2-4 tbsp.)
  • Ham slices (for the top of each piece of chicken)
  • Passata sauce (or homemade tomato sauce) (approx. 2 tbsp. per piece of chicken)
  • Pineapple slices (for the top of each piece of chicken)
  • Freshly grated cheese (approx. 1/4 cup per piece of chicken)
  • Side salad of choice


  1. Preheat oven to 200ºC and line a baking tray with baking paper.
  2. Beat your egg and place in a wide bowl/dish, in a second wide bowl/dish add flour and in a third wide bowl/dish add breadcrumbs.
  3. Fry off your chicken in a hot pan until cooked on each side. Don’t worry if the middle is still a touch undercooked, as it’ll finish cooking in the oven.
  4. Once your chicken is cooked on both sides, lay each piece on your oven tray. Top with passata sauce, ham, pineapple and grated cheese.
  5. Place in oven until the cheese is golden brown and cooked on top (approx. 15 mins).
  6. Serve with a side salad.
  • As many as you like