Elevate your dinner this healthy chicken Parmi, served with crispy golden chips and a fresh, vibrant salad for a satisfying and well-rounded meal.
Serves: 4
Prep time: 20 minutes
Cooking time: 40 minutes
Ingredients
- 500 g washed potatoes (or sweet potato), cut into 1–2 cm thick chips
- 2 tablespoons extra-virgin olive oil
- ½ cup (35 g) fresh multigrain breadcrumbs (see tip)
- ¼ cup (20 g) finely grated parmesan cheese
- 1 teaspoon dried Italian herbs
- 2 eggs
- 2 large (about 200 g each) chicken breasts, halved horizontally
- 1 cup (250 ml) tomato passata
- 80 g grated mozzarella cheese
Method
- Preheat oven to 200°C. Line two baking trays with baking paper.
- To make the chips, place potatoes, 1 tablespoon oil and a pinch of salt in a large bowl and toss to coat potatoes evenly in the oil. Arrange chips in a single layer on one of the prepared trays and bake for 30 minutes, turning chips halfway through cooking time, or until golden and crisp.
- Meanwhile, combine breadcrumbs, parmesan and herbs in a shallow bowl and season with salt and freshly ground black pepper. Whisk eggs together in a separate shallow bowl.
- Using a meat mallet, pound chicken breasts to flatten slightly. Working one at a time, dip the chicken in the egg mixture, allowing excess to drain, then cover in crumb mixture, making sure both sides are evenly coated.
- Heat remaining oil in a large non-stick frying pan over medium–high heat. Cook chicken, in batches if necessary, for 2–3 minutes each side or until golden. Transfer the chicken to second baking tray and bake for 10 minutes or until cooked through. In the final 2 minutes of cooking, remove chicken and top with passata and mozzarella. Return to oven and continue to bake until mozzarella is melted and golden.
- Top parmi with basil and serve with baked chips and a big side salad of your choosing.
Tip: Fresh breadcrumbs are best made from stale bread (about 3 days old). Process bread, with or without crusts, until fine crumbs form. Alternatively you can use store-bought (dried) breadcrumbs.
Per serve:
36.7 g protein
19.7 g fat (6.4 g saturated fat)
23.2 g carb
4.3 g dietary fibre
1786 kJ (427 cals)
Designed by dietitians, discover this practical guide to the three simple principles that will help you regain control over your health and manage your weight – for good.
Start your morning right with these pancakes, packed with nutrient-rich ingredients and juicy berries.
Tender baked apples, a crunchy oat topping and a hit of cinnamon – these Apple Crumble Bowls make a delightfully healthy treat.
Self-saucing pudding is exactly what I want when I'm suggesting 'a little something sweet.
I absolutely love a fresh cinnamon roll, so it only felt right to turn it into a cookie.
Years ago, there was a bit of a craze for self-saucing puddings, and every time I make this, I really think I ought to call it a self-saucing salad!
One of the first cocktails to be produced industrially was Pimm's, where, in addition to the Pimm's No. 1 liqueur, all you need is ice and a mixer and you're done!
If you're craving pancakes but want a lower-carb option, these are fantastic.
As you're no doubt aware by now, I love crispy cubed potatoes or fries loaded with pretty much everything.
For a classic, all-American pumpkin pie to serve this Thanksgiving, look no further than Dolly Parton and Rachel Parton George’s classic recipe.
There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
With a deliciously spiced filling wrapped in golden, flaky pastry, this is a real showstopper that’s sure to impress.
This impressive vegan centrepiece is inspired by Celebration sticky rice cake, one of the last recipes I developed at the OTK (Ottolenghi Test Kitchen).
