Chicken Parma with Side Salad

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and finely dice the onion. Peel and mince the garlic

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2 Coat chicken

Crush the cornflakes in their bag (until they resemble bread crumbs) and place them in a shallow bowl. Grate the Parmesan and combine it with the crushed cornflakes. In a small bowl, combine the yogurtgarlic onion powder and a pinch of salt. Coat the chicken in the yogurt. Then turn the chicken in the cornflake and Parmesan mix. Refrigerate.

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3 Make sauce

Heat a non-stick pan over a medium heat with a drizzle of oil. Add the onion and fry for 5 min until softened. Add the garlic and fry for 1 min further. Add the tomato passataoreganohoneystock cube and measured water. Simmer for 8 min, then pour into a baking dish.

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4 Fry chicken

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken and fry for 2-3 min on each side. 

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5 Bake

Place the chicken on top of the tomato sauce in the baking dish. Top the chicken with the mozzarella. Bake in the oven for 8-10 min until the cheese is golden and the chicken is cooked through

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6 Serve

Meanwhile, wash the baby spinach. Halve the cherry tomatoes. In a bowl, whisk the olive oil and balsamic vinegar with the salt and pepper. Toss the spinach and tomatoes in the dressing and serve alongside the Chicken Parma. 

Tips for fussy eaters

Serve with pasta!

Pro tip

Got yogurt and cornflakes leftover? Bread the chicken a second time!

Chicken Parma is an Aussie classic, based on an Italian classic, eggplant 'parmigiana'.

Cooking Time: 45 min

Equipment Required: Rolling pin

Cals 776 · Prot 61 · Carbs 78 · Fat 23

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Cornflakes 100 Grams
Parmesan 30 Grams
Natural yogurt 170 Grams
Garlic onion powder 4 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Grated mozzarella 60 Grams

Tomato sauce

Olive oil 1 Tbsp
Brown onion 0.5 Piece
Garlic cloves 3 Piece
Tomato passata 200 Grams
Dried oregano 2 Grams
Honey 15 Grams
Chicken stock cube 0.5 Piece
Water 150 ML

Salad

Baby spinach 60 Grams
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Chicken Parma is an Aussie classic, based on an Italian classic, eggplant 'parmigiana'.

Cooking Time: 45 min

Equipment Required: Rolling pin

Cals 776 · Prot 61 · Carbs 78 · Fat 23

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and finely dice the onion. Peel and mince the garlic

photo

2 Coat chicken

Crush the cornflakes in their bag (until they resemble bread crumbs) and place them in a shallow bowl. Grate the Parmesan and combine it with the crushed cornflakes. In a small bowl, combine the yogurtgarlic onion powder and a pinch of salt. Coat the chicken in the yogurt. Then turn the chicken in the cornflake and Parmesan mix. Refrigerate.

photo

3 Make sauce

Heat a non-stick pan over a medium heat with a drizzle of oil. Add the onion and fry for 5 min until softened. Add the garlic and fry for 1 min further. Add the tomato passataoreganohoneystock cube and measured water. Simmer for 8 min, then pour into a baking dish.

photo

4 Fry chicken

Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil. Once hot, add the breaded chicken and fry for 2-3 min on each side. 

photo

5 Bake

Place the chicken on top of the tomato sauce in the baking dish. Top the chicken with the mozzarella. Bake in the oven for 8-10 min until the cheese is golden and the chicken is cooked through

photo

6 Serve

Meanwhile, wash the baby spinach. Halve the cherry tomatoes. In a bowl, whisk the olive oil and balsamic vinegar with the salt and pepper. Toss the spinach and tomatoes in the dressing and serve alongside the Chicken Parma. 

Tips for fussy eaters

Serve with pasta!

Pro tip

Got yogurt and cornflakes leftover? Bread the chicken a second time!

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Cornflakes 100 Grams
Parmesan 30 Grams
Natural yogurt 170 Grams
Garlic onion powder 4 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp
Grated mozzarella 60 Grams

Tomato sauce

Olive oil 1 Tbsp
Brown onion 0.5 Piece
Garlic cloves 3 Piece
Tomato passata 200 Grams
Dried oregano 2 Grams
Honey 15 Grams
Chicken stock cube 0.5 Piece
Water 150 ML

Salad

Baby spinach 60 Grams
Cherry tomatoes 150 Grams
Olive oil 2 Tbsp
White balsamic vinegar 15 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
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