Name: Chicken parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Australian
Ingredients: 2 large, skinless chicken breasts halved through the middle; 2 eggs beaten; 75g breadcrumb; 75g parmesan grated; 1 tbsp olive oil; 2 garlic cloves crushed; half a 690ml jar passata; 1 tsp caster sugar; 1 tsp dried oregano; half a 125g ball light mozzarella torn

Chicken parmesan

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

30 min total 15 min prep 15 min cook 4 341 cal

Instructions

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1 Halve 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.
2 Dip 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.
3 Heat 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.
4 Heat grill to High and cook the chicken for 5 mins each side, then remove.
5 Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
6 Scatter 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.
7 Serve with vegetables or salad and some pasta or potatoes, if you like.