Healthier Chicken Parmi
An Aussie pub dinner favourite. A few little tweaks make this favourite healthier. Almond crumbs for added crunch and gluten free
Equipment
- 2 shallow bowl
- 1 non-stick frying pan
- 1 medium size oven proof saucepan
Ingredients
- 1 Egg
- 2 tsp Water
- 1/2 cup Almond meal
- 1/3 cup Finely grated Parmesan
- 1 tbsp Finely chopped fresh basil leaves
- 2 Chicken breast fillets Halved lengthways into equal thickness pieces
- 2 tbsp Extra Virgin olive oil
- 400 Grams Tomato pasta sauce Homemade or Bottled
- 3 Medium Zucchini Cut into fettuccini thickness
- 1/2 cup Grated fresh mozzarella
- Fresh basil leaves for garnish
- Salt and pepper to season
Instructions
- Lightly whisk the egg and water in shallow bowl
- Combine almond meal, parmesan cheese and cut basil in a second shallow bowl.
- Lightly season chicken
- Dip each piece of chicken in egg then almond meal pressing to coat.
- Heat the non. stick frying pan with a small amount of olive oil over a medium heat. When hot cook chicken turning until golden brown on all sides. (approx 5-6 minutes per piece)
- Preheat oven grill to high
- Place 1/2 cup of tomato sauce on one side. Heat the remaining sauce in a saucepan, bringing it to boil, turn to a simmer then add zucchini, cook for 2 minutes
- Arrange chicken in a saucepan, spoon over the remaining tomato sauce and sprinkle mozzarella cheese over the chicken. Grill until the cheese is golden. Serve sprinkled with extra basil
