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Prep Time:20minutes
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Cook Time:25minutes
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| Servings: people | Unit of measure: |
- 375 g FODMAPPED Slow Roasted Vegetable Pasta Sauce 375 = 1 pack
- 4 sml Chicken fillets flattened with a rolling pin
- 4 tbsp Gluten Free Flour
- ½ cup Water
- 2 cups Gluten Free Breadcrumbs
- 1 tsp Dried Parsley flakes
- 100 g Baby Spinach Leaves
- 1 cup Lactose Free Cheese grated
- 1 Egg
- 1 Lemon zested
- Salt & Pepper
- Oil for frying
- Basil Leaves for garnish
- Salad to serve
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Ingredients
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- Preheat the oven to 200C
- Place the flour, salt & pepper into a plastic bag shake to combine.
- Add the flattened chicken breasts to the bag and shake to coat well.
- Whisk together the egg and water in a small bowl and dip in the chicken breasts one at a time. Drain off excess.
- Combine bread crumbs, parsley flakes and lemon zest into a bowl. Place each chicken fillet into the breadcrumb mixture and coat thoroughly.
- Heat oil in a large non stick pan over a medium heat and cook chicken breasts for about 4 minutes each side until golden in colour.
start timer - Remove the chicken from the pan and rest on absorbent paper. Place chicken onto a baking tray lined with baking paper.
- Top each chicken breast with 2 -3 tablespoons of FODMAPPED Roasted Vegetable Pasta Sauce, then cover with a generous layer of baby spinach leaves.
- Finally top with the cheese and bake the Parmigiana for about 12 -15 minutes until cheese is golden and bubbly.
start timer
- Serve Chicken Parmigiana with tossed salad and garnished with a wedge of Lemon and basil leaves.
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