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Ingredients
- 100 g chicken breast fillets
- 1 1/2 tbsp wholemeal breadcrumbs 15 grams
- 2/3 tbsp grated Parmesan 8 grams
- 1 tsp extra virgin olive oil 5 mls
- 1 1/2 tbsp reduced-fat mozzarella cheese 15 grams
- 1/4 cup tomato passata 65 mls
- 1 cup baby spinach 30 grams
- 1/4 tomato 25 grams
- 4 tsp pumpkin seeds roasted (8 grams), pepitas
- 1 tsp lemon juice 5 mls
Ingredients
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Instructions
- Grate the mozzarella and chop the tomato.
- Tenderise the chicken to ½ cm flat with a tenderiser hammer. If you don’t have a tenderiser then you can cover the chicken with baking paper and hit with a rolling pin.
- Mix the bread crumbs (use gluten free crumbs if required) and parmesan cheese together.
- Brush the chicken with half of the olive oil and press the breadcrumb/parmesan mixture over both sides. Preheat the oven grill to high.
- Heat the remaining oil in a pan and cook the chicken for about 3 minutes on each side.
- Place the chicken on a lined baking tray and top with the tomato passata and mozzarella cheese. Place tray under grill for 3 mins or so until cheese is bubbly and golden.
- Toss together baby spinach, chopped tomato, pumpkin seeds and drizzle with lemon juice.
- Serve parmigiana with salad on the side.
Recipe Notes
439 calories