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Preparation Time
|
20mins
|
Cooking Time
|
40mins
|
Level
|
Medium
|
2 slices Wholemeal bread
3 tsp Parmesan Cheese
3 tsp Olive oil
2 Garlic Cloves
Low cal spray oil
1 tub Passata
Garlic Paste
Tomato Puree
Fresh Herbs
2 tbsp Capers
2 heaped tsp Wholegrain Mustard
Black Pepper
12 Baby Potatoes
For The Breaded Chicken.
Blitz 2 slices of wholemeal bread in a blender and add 3 tsp of parmesan cheese to the mix. Place the breadcrumb mixture into a bowl.
In another bowl, add the olive oil and 2 minced garlic cloves.
Place the chicken fillets into a sandwich bag and beat the chicken until its flattened out thinly.
Dip each flattened chicken fillet into the oil/garlic mixture, then into the breadcrumb mixture.
Spritz an oven dish with low cal spray oil, and place the chicken into the dish.
Oven bake for about 30 minutes at 180 degrees or until the bread has turned golden.
For The Sauce
Add a tub of passata to a pot, along with a squeeze of garlic paste (or 2 minced garlic cloves) and a squeeze of tomato puree. Add fresh herbs – what ever ones you have in the kitchen, basil and parsley are great. Add 2 tbsp of capers. Add 2 heaped tsps of wholegrain mustard and a twist of black pepper. Place on a hob and simmer until the chicken is cooked.
Once the chicken has cooked through, pour the sauce into the oven dish along with the chicken and place back in the oven for about 5-10 minutes.
Serve with 1/4 plate roasted wedged baby potatoes with sprigs of rosemary.
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