4 People

30 minutes


Derek Cheung
Hong Kong Disneyland Resort

Chicken Parmesan Romana


300g chicken fillet, cut into 2cm thick strips
160g white cabbage, sliced
40g bacon, sliced
40g black olives, drained
20g cheese, grated
2 cloves garlic, chopped
40ml cream
1½ tablespoons oil
2 teaspoons dried parsley
½ teaspoon dried basil


Chopping board
Sharp knife


  1. Bring a saucepan of water to a boil. Add the cabbage. Cover and cook for 6 minutes, or until soft. Drain the cabbage, set to one side and keep warm.
  2. Heat the oil in the wok. Add the garlic. Fry for 3 minutes.
  3. Add the chicken, bacon, olives, basil and parsley. Mix well. Cook for 8 minutes.
  4. Reduce the heat. Slowly add the cream, stirring all the time. Cook for 1 minute.
  5. Divide the cabbage between four plates or bowls. Add the chicken mixture. Mix together. Top with the cheese and serve.

   Cooking Tips

  • Swap the cooked cabbage for shredded iceberg lettuce for a crunchy, warm salad.
  • Add 4 sliced brown mushrooms for added flavour.
  • Have some leftover cream? Check out our Char-grilled sweet corn cobbler recipe!

Nutrition Advice

  • Herbs like basil and parsley add flavour to a dish without the need for any added salt.
  • Use milk in place of cream for a lower fat version of this recipe.
  • Cabbage is an excellent source of vitamin C and polyphenols. Both have powerful antioxidant effects and can reduce the risk of some cancers