Chicken Parmigiana With Salad
Servings
1
Servings
1
Ingredients
  • 100g chicken breast fillets
  • 1 1/2tbsp wholemeal breadcrumbs15 grams
  • 2/3tbsp grated Parmesan8 grams
  • 1tsp extra virgin olive oil5 mls
  • 1 1/2tbsp reduced-fat mozzarella cheese15 grams
  • 1/4cup tomato passata65 mls
  • 1cup baby spinach30 grams
  • 1/4 tomato25 grams
  • 4tsp pumpkin seedsroasted (8 grams), pepitas
  • 1tsp lemon juice5 mls
Instructions
  1. Grate the mozzarella and chop the tomato.
  2. 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.
  3. Mix the bread crumbs (use gluten free crumbs if required) and parmesan cheese together.
  4. Brush the chicken with half of the olive oil and press the breadcrumb/parmesan mixture over both sides. Preheat the oven grill to high.
  5. Heat the remaining oil in a pan and cook the chicken for about 3 minutes on each side.
  6. 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.
  7. Toss together baby spinach, chopped tomato, pumpkin seeds and drizzle with lemon juice.
  8. Serve parmigiana with salad on the side.
Recipe Notes

439 calories

Print Recipe
Chicken Parmigiana With Salad
Chicken parmigiana with salad
Course Main Dish
Cuisine Italian
Servings
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
Course Main Dish
Cuisine Italian
Servings
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
Chicken parmigiana with salad
Instructions
  1. Grate the mozzarella and chop the tomato.
  2. 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.
  3. Mix the bread crumbs (use gluten free crumbs if required) and parmesan cheese together.
  4. Brush the chicken with half of the olive oil and press the breadcrumb/parmesan mixture over both sides. Preheat the oven grill to high.
  5. Heat the remaining oil in a pan and cook the chicken for about 3 minutes on each side.
  6. 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.
  7. Toss together baby spinach, chopped tomato, pumpkin seeds and drizzle with lemon juice.
  8. Serve parmigiana with salad on the side.
Recipe Notes

439 calories