Parmesan Chicken

Succulent chicken breast with  Parmesan cheese breadcrumbs and oven roasted tomato salad,  lower in calories and saturated fat than the classic recipe.

What you need

1/4 cup grated Parmesan cheese (4 Tbs)
4 thin-sliced chicken breast fillets (about 1lb / 500 g)
1/2 teaspoon salt, divided
1 pt vine tomatoes, halved (about 8 oz / 225 g)
Non-stick cooking spray
2 oz part-skim mozzarella cheese, shredded
5 oz rocket
1 Tbs red wine vinegar
1 tsp extra-virgin olive oil

How it is done
  1. Pre-heat the oven to 425º F / 220º C.
  2. Combine Italian-style breadcrumbs and grated Parmesan.
  3. Arrange chicken breasts on foil-lined baking sheet; sprinkle tops with 1/4 teaspoon salt, then with crumbs, pressing to adhere. Arrange tomatoes around chicken; spray with cooking spray.
  4. Bake at 425º F (220º C) for 15 minutes.
  5. Sprinkle cutlets with mozzarella and bake until cheese melts.
  6. Toss tomatoes with arugula, vinegar, olive oil and remaining salt.
  7. Serve salad with chicken.

Serves: 4

Notes

About 270 calories, 31 g protein, 15 g carbohidrates, 9 g fat 94 g saturated fat, 2 g fibre, 860 mg sodium.

Quick, easy and perfect for a light week day dinner.

Parmesan chicken plated.