Chicken Parmesan and Smoked Salmon Bites - AMGA


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Chicken Parmesan and Smoked Salmon Bites

Chicken Parmesan

Welcome back Amgavores! We’re so excited to share with you our next episode of Cooking Chez Vous. Our guest is Zina Fiore, a recipe developer, virtual cooking teacher and home cook in Montreal. Along with her sister, Antoinette, they will be showing us how to make an authentic Italian Chicken Parmesan and a quick and easy smoked salmon appetizer. Andiamo in Italia!

Chicken Parmesan Ingredients

For the chicken:

  • 4 chicken breasts
  • Salt and pepper
  • 8 to 10 large eggs
  • Shot of white wine
  • 2 tbsp Italian seasoning
  • 8 tbsp grated parmesan cheese
  • 2 cups breadcrumbs, or more as needed
  • Mozarella di buffala, sliced

For the sauce:

  • 3 cans diced tomatoes
  • 3 cloves of garlic, mined
  • 1 shallot
  • 1 cup basil

For the artichoke mix:

  • 1 jar roasted artichokes
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 shallot
  • Handful of fresh herbs; parsley, basil and arugula


  1. Heat olive oil in a large skillet. Add shallots, garlic and basil and cook until fragrant. Add diced tomatoes and salt. Once sauce boils, bring to a low simmer.
  2. In a small saucepan, lightly sauté the artichoke mix and set aside.
  3. Preheat oven to 400 degrees F.
  4. Slice the chicken breast in half. Pat with paper towel to remove excess liquid. Season chicken thoroughly with salt.
  5. In a shallow bowl, whisk your eggs, white wine, Italian seasoning and 6 tbsp parmesan cheese.
  6. Mix breadcrumbs and 2 tbsp parmesan cheese in a separate bowl.
  7. Dip the chicken in the egg mixture. Transfer to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
  8. In a deep sauce pan, mix 1 cup olive on medium-high heat. Add chicken and cook until lightly golden on both sides.
  9. Place chicken in a baking dish. Top with mozzarella di bufala and tomato sauce.
  10. Bake for 15 minutes.

Smoked Salmon Bites Ingredients


  1. In a small mixing bowl, combine cream cheese, green onion, dill and lemon zest.
  2. Slice zucchinis in half. Add olive oil into a sauce pan, lightly cook the zucchinis on each side. Let cool.
  3. Lay the smoked salmon on a platter. Add zucchini to the platter, top with the cream cheese mixture.
  4. Garnish with more smoked salmon and drizzle with olive oil.


A Spice Affair:
Table 51:
Pastene Canada:
The Little House MTL:
Iyia Olive Oil:
Iaco Vino:

Videographer: Vito Montesano

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