- PrepPreparation time15 minutes
- CookCooking time30 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 50gSodium: 604mg
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Print- 2 small chicken breasts
- One quarter cup breadcrumbs
- 1 egg, beaten
- One quarter cup flour
- Half cup passata or canned tomatoes
- 1 garlic clove, minced
- One quarter teaspoon dried basil
- One quarter teaspoon dried oregano
- Half cup low fat grated mozzarella
- 2 cups mixed salad leaves
- Half punnet cherry tomatoes
- One quarter red onion finely chopped
- Half cucumber
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1-2 tablespoons olive oil
- Optional: sprinkle of shaved parmesan and / or croutons
- Preheat oven to 180° Flatten chicken slightly if thick. Sprinkle both sides of chicken with salt, pepper, basil and oregano.
- Coat chicken in flour, dip in egg, then coat in breadcrumbs.
- Pan-fry in oil for 3 to 4 minutes per side until golden. Alternatively, you can also air fry the chicken – it’s just as yummy.
- Once chicken is browned, place on baking tray. Top with passata (with garlic and extra herbs) and cheese.
- Bake for 15 to 20 minutes and the cheese is melted.
- Serve with side salad: Chop all the salad vegetables, mix with salad leaves, tomatoes, red onion, cucumber, add balsamic vinegar and a little bit of olive oil, top with sprinkle of shaved parmesan and/or croutons.