Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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 yogurt, garliconionpowder and a pinch of salt. Coat the chicken in the yogurt. Then turn the chicken in the cornflake and Parmesan mix. Refrigerate.
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 tomatopassata, oregano, honey, stockcube and measuredwater. Simmer for 8 min, then pour into a baking dish.
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.
Place the chicken on top of the tomatosauce 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
Meanwhile, wash the babyspinach. Halve the cherrytomatoes. In a bowl, whisk the oliveoil and balsamicvinegar with the salt and pepper. Toss the spinach and tomatoes in the dressing and serve alongside the Chicken Parma.