Chicken Parmigiana

I substitute quorn for the chicken as a veggie.

Chicken parmigiana

This classic cheesy recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins
Cook 15 mins

Super healthy

1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
2. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
3. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.

PER SERVING

327 kcalories, protein 33g, carbohydrate 22g, fat 13 g, saturated fat 5g, fibre 1g, sugar 5g, salt 1.31 g

Recipe from Good Food magazine, May 2011.

Ingredients

• 2 large, skinless chicken breasts, halved through the middle
• 2 eggs , beaten
• 75g breadcrumbs
• 75g parmesan , grated
• 1 tbsp olive oil
• 2 garlic cloves , crushed
• ½ x 690ml jar passata
• 1 tsp caster sugar
• 1 tsp dried oregano
• ½ 125g ball light mozzarella , torn