Pizza Parma by Olivia Dyer & Bridy Fulvio

Dietary Guidelines: , , , , ,

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A healthy take on the classic Chicken Parma!


  •  4 chicken breasts, skinless
  • 1 table spoon Crisco sunflower oil, for frying
  • 4 table spoons Jensen’s tomato pasta sauce
  • ½ cup grated Bega cheese
  • 1 red capsicum, chopped
  • 1 green capsicum, chopped
  • 6 mushrooms, sliced

Crumbing mixture

  • ½ cup A2 milk
  • ½ cup White Wings gluten-free plain flour
  • 1 egg, beaten
  • 1 cup Casalare gluten-free rice crumbs



  1. Pre heat oven to 180°C/160°C fan-forced.
  2. Take out four bowls. Put milk in to one, flour into another, beaten egg in the next and place the rice crumbs in the last one. Dip chicken breasts in to the milk, then flour, followed by egg mix and rice crumbs.
  3. Heat the oil in a fry pan and add the chicken and cook until golden. Remove from pan and place on oven tray. Top with pasta sauce, cheese, red and green capsicum, mushrooms and cheese.
  4. Place in the oven and cook for 35 minutes and then serve.


Low Fat: Consider cooking in non-stick pan with no oil, then bake in oven until golden to avoid unnecessary added fats

Toddler:  Serve as finger food. Consider reduced fat dairy for infants over 2 years old

Nutritional Analysis

Per serve: fat 29.5g, saturated fat 9.2g, protein 84.7g, carbohydrate 53.4g, sodium 411mg, energy 3468 kJ (829 Cal), GI high


Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.

Click here to find out how to purchase this book

Click here to read Olivia & Bridy’s article on Food Additives

Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions

Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names





You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.