Baked Chicken Parm

Who doesn’t like crispy chicken. If you can get away with a healthier version, there here it is.

Pantry Items

1 breast chicken butterflied, or 1 b/l s/l chicken thigh (based a bit to make it 1cm or so thick)

Dijon mustard

Bread crumbs (mix of panko, whole grain, sesame seed, dry parmesan powder, oregano, lemon zest, fresh cut herbs)

Tomato Passata/ tinned crushed tomatoes, quickly simmer a few min with olive oil & garlic, season & adjust w sugar / vinegar

Parmesan / Aged Cheddar / Mozzarella or whatever your fridge has

Assembly

  • Smear the dijon mustard all over the chicken

  • Press the chicken into your bread crumb mix

  • Lay out on a lined oven tray, set to 200C

  • Bake for 15-20minutes, be careful to check it isn’t too toasty, check chicken is cooked through

  • Pour over the passata and top with some cheese, bake another 5 min! YUM!

This is awesome served with a salad, or whatever seasonal vegetables you have lightly steamed and dressed with olive oil and lemon. Fresh herbs always, some nuts and seeds. I love to make this a bit more Mid East so spice up the tomato with harissa, use a different cheese like feta, garnish with a tomato & olive salad. Sweet!

Samuel Campbell