CHICKEN, PARMESAN AND ZOODLE SKILLET

Zoodles, or zucchini noodles, are a fabulous low-carb and gluten-free alternative to serve with this easy chicken dinner.

INGREDIENTS

1 egg

2 tsp water

55g (1/2 cup) almond meal

25g (1/3 cup) finely grated parmesan

1 tbsp finely chopped fresh basil leaves

2 large (about 500g) chicken breast fillets, halved lengthways

2 tbsp extra virgin olive oil

400g btl napoletana tomato pasta sauce 3 medium zucchini, cut into long, very thin strips (using a mandoline or spiraliser) 50g (1/2 cup) coarsely grated fresh mozzarella Fresh basil leaves, extra, to serve

METHOD Step 1:

Lightly whisk the egg and water in a shallow bowl. Combine the almond meal, parmesan and basil on a plate. Season the chicken. Dip 1 chicken piece in egg, then almond meal mixture, pressing to coat. Transfer to a lined plate. Repeat with the remaining chicken, egg wash and almond meal mixture, pressing to coat well.

Step 2:

Heat the oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until golden. Transfer to a plate.

Step 3:

Reserve 1/2 cup tomato sauce. Add remaining tomato sauce to pan and bring to the boil. Add the zucchini and simmer for 2 minutes or until just starting to soften. Remove from heat.

Step 4:

Preheat oven grill to high. Return chicken to pan. Spoon over reserved tomato sauce. Sprinkle with cheese. Grill for 3-4 minutes, until the cheese is golden. Sprinkle with extra basil.