QUICK CHICKEN PARMIGIANA

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

SERVES: 4

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)

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