Succulent chicken breast with Parmesan cheese breadcrumbs and an oven roasted tomato salad. Lower in calories and saturated fat than the classic recipe, but still with loads of flavour.
You'll need to slice your chicken breasts in half to make them nice and thin.
This recipe serves 4 people.
Total cooking time: 20 minutes
What you need
1/4 cup grated Parmesan cheese (4 Tbs)
100g breadcrumbs
1tsp Italian seasoning
2 free range chicken breasts, sliced in half to make 4 thin fillets
1/2 teaspoon salt, divided
225g vine tomatoes, halved
Non-stick cooking spray
50g mozzarella cheese, shredded
150g rocket
1 tbsp red wine vinegar
1 tsp extra-virgin olive oil
To serve
This would go nicely with some buttered new potatoes or baker chips.
How it's done
- Pre-heat the oven to 220*C / 425*F
- Combine breadcrumbs, grated Parmesan and Italian style seasoning
- Arrange the thin chicken fillets on a foil-lined baking sheet; sprinkle tops with 1/4 teaspoon salt, then with the crumb mixture , pressing to adhere.
- Arrange the tomatoes around the chicken; spray with cooking spray.
- Bake at 220*C for 15 minutes.
- Sprinkle the cutlets with mozzarella and bake until cheese melts.
- Toss the roasted tomatoes with rocket, vinegar, olive oil and remaining salt.
- Serve the chicken with the tomato salad and enjoy.