20 Minute Chicken Parmigiana (MC)
Ingredients
30g panko breadcrumbs
15g parmesan cheese, grated
½ tsp dried Italian herbs
Pinch of freshly ground black pepper
1 medium-sized chicken breast (approx. 125g)
200ml tomato passata
15g slice of mozzarella
Side salad or vegetables of your choice
Instructions:
Preheat the oven to 200°C/180°C fan.
Mix the panko breadcrumbs, parmesan, Italian herbs and black pepper together in a medium bowl.
Cover the chicken in cling film and flatten using a rolling pin.
Coat chicken in breadcrumbs, pressing in gently using your hands.
Transfer to a baking tray and bake in the oven for 18-20 minutes until cooked through. Alternatively, pop in the air fryer at 200°C for 15-18 minutes.
Pour over tomato passata, season with black pepper and top with mozzarella.
Bake in the oven for a further couple of minutes, until the cheese has melted.
Serve alongside a side salad or vegetables of your choice.
