Wednesday 27 August 2014

Chicken Parmagiana

Serves 4

An old favourite and my favourite meal at the pub.  A classic chicken parmagiana, less the calories! The tomato sauce and crumbed, uncooked chicken can be prepared in advance to save time, but serve the chicken straight from the oven to avoid the tomato sauce making the breadcrumb crust soggy.  

What's in it?

1 clove garlic, peeled
1 red onion, halved
1tbs olive oil
1tbs tomato paste
400g canned diced tomatoes
1tsp sugar
1/2tsp dried mixed herbs
4 x 150g chicken breasts, beaten to approximately 2cm thick
1 egg, lightly whisked
1 batch Parmesan and Herb Breadcrumbs (click here for recipe)
60g reduced-fat grated cheese

How do I make it?

1. Preheat fan-forced oven to 200°C and spray large baking dish with olive oil. Grate cheese for 10sec / speed 7 and set aside. 

2. To make sauce, place garlic and onion in mixing bowl and chop 3sec / speed 7. Scrape down sides of bowl.  Add olive oil and saute 2min / varoma / speed 1. Add tomato paste, diced tomatoes, sugar and herbs and cook 10min / 100°C / speed 1, with MC removed and steamer baskedt on mixing bowl lid.

3. While sauce is cooking, dip chicken in egg and then coat in breadcrumbs. Place on prepared baking tray and cook in oven for 20 minutes. 

4.  Top chicken with about 3tbs of sauce and 1/4 of grated cheese, then cook in oven for a further 5 minutes. Serve with roasted potatoes and a green salad.

8 ProPoints per serve.

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