Chicken Parma
This is the ultimate comfort food! Crispy chicken with melted cheese.. A match made in heaven!
It tastes like a treat, but has almost 50g of protein in each serving, its a win win!
Nutrition Facts
2 servings
1
- Amount per serving
- Calories422
- % Daily Value *
- Total Fat 6.2g8%
- Total Carbohydrate 42.7g16%
- Dietary Fiber 6.4g23%
- Protein 48.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields2 ServingsCategoryDinner
2 medium chicken breasts
2 slices of Danish bread
1 egg - whisked
1 large onion
2 garlic cloves
400 g chopped tomatoes
1 tsp dried basil
1 tsp garlic powder
0.50 tsp dried oregano
0.50 tsp salt
0.50 tsp black pepper
10 g grated hard cheese
150 g whole-wheat spaghetti
1
Preheat the oven to 180C. Line a baking sheet with parchment paper.
2
Place the chicken breasts into sandwich bags, and using a rolling pin flatten out thinly.
3
Blitz the bread in a blender. Alternatively use premade breadcrumbs, just remember to adjust the calories accordingly.
4
In a large non-stick pan, heat the garlic until fragrant - usually 2-5 minutes. Add the onions and cook until softened and translucent.
5
In a blender, add the onions, garlic, chopped tomatoes and seasoning. Blend until smooth.
6
Dip the flattened chicken breasts in the egg, and then coat with the breadcrumbs.
7
On the non-stick pan, cook the chicken on both sides until crispy and slightly golden.
8
Transfer to the prepared baking sheets and cook for 20 minutes
9
Cook the spaghetti as per the packet instructions.
10
For the final 5 minutes, top the chicken breasts with the cheese.
Cook until the cheese is melted and the chicken is cooked through.
11
Add the tomato sauce to the cooked spaghetti, and transfer to serving plate. Top with the chicken and enjoy!
Ingredients
2 medium chicken breasts
2 slices of Danish bread
1 egg - whisked
1 large onion
2 garlic cloves
400 g chopped tomatoes
1 tsp dried basil
1 tsp garlic powder
0.50 tsp dried oregano
0.50 tsp salt
0.50 tsp black pepper
10 g grated hard cheese
150 g whole-wheat spaghetti
Directions
1
Preheat the oven to 180C. Line a baking sheet with parchment paper.
2
Place the chicken breasts into sandwich bags, and using a rolling pin flatten out thinly.
3
Blitz the bread in a blender. Alternatively use premade breadcrumbs, just remember to adjust the calories accordingly.
4
In a large non-stick pan, heat the garlic until fragrant - usually 2-5 minutes. Add the onions and cook until softened and translucent.
5
In a blender, add the onions, garlic, chopped tomatoes and seasoning. Blend until smooth.
6
Dip the flattened chicken breasts in the egg, and then coat with the breadcrumbs.
7
On the non-stick pan, cook the chicken on both sides until crispy and slightly golden.
8
Transfer to the prepared baking sheets and cook for 20 minutes
9
Cook the spaghetti as per the packet instructions.
10
For the final 5 minutes, top the chicken breasts with the cheese.
Cook until the cheese is melted and the chicken is cooked through.
11
Add the tomato sauce to the cooked spaghetti, and transfer to serving plate. Top with the chicken and enjoy!