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Healthier Chicken Parmi

Nutritionist Leah Regner
An Aussie pub dinner favourite. A few little tweaks make this favourite healthier. Almond crumbs for added crunch and gluten free
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 483 kcal

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