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.
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.