QUICK CHICKEN PARMIGIANA
2 cups panko breadcrumbs 1 tbs finely chopped thyme leaves 2 tbs chopped oregano leaves,
plus extra leaves to serve ½ cup (75g) plain flour 2 eggs, lightly beaten 4 x 180g chicken breasts Sunflower oil, to shallow fry 80g provolone cheese 500g vine cherry tomatoes Extra virgin olive oil to drizzle
Combine the panko, thyme, oregano and 1 tsp salt in a bowl then place the flour and egg in separate bowls. Flatten the
chicken breasts slightly with a rolling pin, then individually coat in the flour, then the egg and then the panko mix. Preheat oven grill to high.
Heat 1½cm oil in a frypan over medium-high heat. Add the chicken and cook for 4 minutes a side or until golden. Drain on paper towel.
Place the chicken on a baking tray lined with baking paper. Top with torn pieces of cheese then add tomatoes to the tray, drizzle with a little oil and season.
Place under the grill and cook for 4-5 minutes until golden and bubbling and tomatoes are starting to collapse. Serve scattered with extra oregano.
NUTRITION • 55G PROTEIN • 7G SAT FAT • 39G CARB • 4G SUGARS • 485MG SODIUM • 615 CAL (2570KJ)