Cheesy chicken parmigiana
- 8 baby potatoes
- 250g green beans, trimmed
- 1 tablespoon olive oil
- 2 x 250g chicken breast fillets, halved horizontally
- ¼ x quantity ratatouille
- 2 tablespoons chopped fresh basil, plus extra
- whole leaves, to serve
- 1 tablespoon balsamic vinegar
- 75g fresh mozzarella, torn
1 Boil or steam potatoes for 10 minutes, or until tender, adding beans for last 2 minutes of cooking time. Drain.
2 Meanwhile, heat olive oil in a large non-stick ovenproof frying pan over medium-high heat. Cook chicken for 2–3 minutes each side, or until golden and almost cooked through. Transfer to a plate. Add ratatouille, basil and balsamic to the same pan, and bring to a simmer. Return chicken to pan, making sure that it is covered by the sauce. Simmer for 2–3 minutes or until the chicken is cooked through.
3 Preheat the grill on high. Top chicken with mozzarella slices and grill for 1–2 minutes, or until cheese is golden and melted. Sprinkle with extra basil leaves and serve with steamed beans and steamed potatoes.
To make this pizza, you will need to use one-quarter of the basic Rataouille recipe, made ahead of time
This quick and easy parmigiana dish works well with uncrumbed, thin veal or beef schnitzels too
Nutrition Info (per serve)
Total fat 13.8g
–Saturated fat 4.4g
Dietary fibre 8g
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