CHICKEN PARMIGIANA

CHICKEN PARMIGIANA

Serves 4

Syn Free, if using the cheese and bread as HEX's

4 skinless chicken breasts
2 eggs, beaten
4 slices of wholemeal bread
120g Parmesan cheese, freshly shaved
2 cloves of garlic, crushed
One carton of passata
Sweetener
1 tsp. dried oregano

Flatten the chicken breasts between two pieces of cling film, by bashing them with a wooden rolling pin, until they are the thickness of a pound coin.
Put the beaten eggs into a shallow dish.
Whizz the bread in a food processor until it resembles fine breadcrumbs and put these into a different shallow dish.
Dip both sides of the chicken breasts into the egg and then directly into the breadcrumbs.
Pre-heat the grill whilst you prepare the sauce, by spraying a pan with Frylight and cooking the garlic for one minute. Tip in the passata, half to one level tbsp. of sweetener and the oregano. Turn the heat down to Low under the pan. Stir occasionally.
Grill the chicken breasts on High for five minutes each side, but not so high the breadcrumbs burn. Check the chicken is thoroughly cooked through.
Take an ovenproof dish and tip the tomato sauce into it. Place the chicken on top and sprinkle over the Parmesan.
Place the dish back under the grill until the cheese has melted and the sauce is bubbling.

We had ours with baby new potatoes from the farm shop and a colourful salad but guess it would go with pretty much anything.