Why do pubs pride themselves on serving chicken parmigiana the size of a small Persian rug? Seriously, the parma could be a pin-up dish for our national obesity problem.
Here’s my parma … a reasonable and satisfying size using almond meal for the crust, a yummy tomato sauce and some bubbling mozzarella cheese.
4 x 140g skinless chicken breasts
150g almond meal
1/2 lemon, zested
3 teaspoons butter
1 tablespoon olive oil
500g tomato passata
120g light mozzarella cheese, grated
cherry tomatoes, to serve
1 iceberg lettuce, cut into wedges, to serve
freshly ground pepper
1. Preheat the oven to 180°C. Flatten the chicken breasts and season with sea salt and pepper.
2. Pour the almond meal on a plate and add the lemon zest. Coat each chicken breast with the almond meal mixture.
3. Heat the butter and olive oil in a non-stick frying pan over medium heat. Add the chicken and reduce the heat. Cook the chicken for about 10 minutes on one side, then turn and cook for another 6 minutes. Drain on paper towel.
4. Transfer the chicken to a glass or porcelain baking dish. Pour over the tomato passata. Sprinkle with cheese and place in the oven.
5. Bake for about 10 minutes, or until bubbling. It’s ready! Serve with cherry tomatoes and some iceberg wedges.
This recipe first appeared in OMG! I Can Eat That? Indulgent Food Minus The Boombah by Jane Kennedy.