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)
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.
Think of this as exactly what Nando’s wishes it was: vibrant spicy chicken with crispy skin served with crunchy fries and a spicy dipping sauce. Piri piri chillies aren’t widely available in Australia, unless you grow them yourself, but bird’s-eye chillies are easy to find and they do the trick.
I don’t remember much about the circumstances of my first cherry clafoutis. But I must have loved the classic French farmhouse dessert, because I’ve been trying to reproduce that first custardy, almond-scented pancake ever since.
Not quite a red curry, not quite a satay, this dish is the best of both worlds, inspired by Thai flavours and it is divine. It’s a throw-and-go recipe and I know we all love those at BOL. Perfect served with creamy coconut rice, some sliced red chilli and flatbreads.
Camellia Punjabi's recipe for the classic North Indian dish of stir-fried peppers with paneer is flavoured with a medley of spices and aromatics and makes for a brilliant vegetarian dish.
‘I always think that canapés should box slightly above their weight – in other words, they need to be vividly flavoured to succeed. Here, the combination of crisp brioche, salty feta, pickled walnuts, figs, honey and thyme is just that. If you like, there’s a recipe for pickling your own green walnuts on page 275 of Rick Stein’s Christmas. You can also make this with slices of goat’s cheese from a log instead of the whipped feta.’
These adorably spooky cookies are the perfect Halloween biscuit, with a perfect chocolate crumb and a coating of marshmallow cobwebs. You can also create a seasonal variation for Bonfire Night featuring a sprinkling of edible gold dust.
This is based on Brie’s great grandma’s recipe, which has been passed down for generations.
This no-bake cheesecake is deceptively easy to make but will make a big impact at your next Halloween party.
Every alpha knows that their pack will wake up ravenous after a night of rocking out under a full moon.
These beautiful little pumpkins are a real showstopper.
