Looking for a healthier chicken parmigiana recipe? We’ve given the classic a makeover, resulting in a hearty yet healthy dish that’s great for weeknight dinners
Prep:15 mins
Serves 4
2 large, skinless chicken breasts, halved through the middle2 eggs, beaten75g breadcrumb75g parmesan, grated1 tbsp olive oil2 garlic cloves, crushedhalf a 690ml jar passata1 tsp caster sugar1 tsp dried oreganohalf a 125g ball light mozzarella, torn
STEP 1Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.STEP 2Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.STEP 3Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.STEP 4Heat grill to High and cook the chicken for 5 mins each side, then remove.STEP 5Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.STEP 6Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.STEP 7Serve with vegetables or salad and some pasta or potatoes, if you like.
