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Chicken Parmigiana With A Twist

Name: Chicken Parmigiana With A Twist
Prep time: 20 min
Cook time: 40 min
Ingredients: 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

Preparation Time	20mins
Cooking Time	40mins
Level	Medium

Ingredients

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

Method

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.