Fried Chicken Parmesan Parcels

Everything that’s good in the world, fried.

Done in 1 hour

Serves 4

Tom Jackson

Dish by Tom Jackson



For the chicken

2 tbspoil

2 tspdried oregano

3garlic cloves, minced

1 tspdried basil

1/2 tspsalt

1/2 tspblack pepper

4chicken breasts

for the cheese mix

1 cupgrated mozzarella

1 cupgrated parmesan

1/2 cupdouble cream

1/4 cupparsley, chopped

16 sliceswhite bread

1/4 cupflour

1/4 cupwater

for the coating

2 cupsgrated parmesan

1/2 cupparsley, chopped

1 tspgarlic powder

1/4 tspblack pepper

Pinch of salt

for the sauce

2 tspolive oil

2garlic cloves, smashed

2 cupspassata

1 tspdried oregano

1 tspdried oregano

2 tspsugar

1/4 tspsalt

1/4 tsppepper

These fried chicken parmesan parcels are a great twist and so fun to make and eat. Check out this recipe for your next snack!


Pre-heat oven to 180ºC. In a baking dish, mix together oil, oregano, garlic, basil, salt and pepper. Toss the chicken breasts in the oil and coat well. Cover with foil and bake for 22-25 minutes until cooked through.

Remove from the oven, drain some of the juices and shred the chicken. Transfer the chicken to a bowl and add the cheeses, cream and parsley and mix to combine.

Cut the crusts off each slice of bread. Add some of the chicken mixtures into the centre of half of the slices of bread.

Fry in oil heated to 170ºC until golden brown.

Meanwhile, mix together grated parmesan, parsley, garlic powder, salt and pepper. Toss the fried parcels in the mixture, keep warm.

Heat olive oil in a pot over medium heat. Add smashed garlic and cook until light golden brown, then remove. Add the passata and seasonings. Bring to a simmer and let cook for a few minutes until thickened.

Serve pockets with a tomato sauce to dip.

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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