Chicken parmigiana

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 x 150g skinless chicken breast fillets

olive spray oil

black pepper, to season

1 ½ cups baby spinach

400g thick tomato pasta sauce*

½ cup grated mozzarella cheese*

*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it’s wise to check the label to be sure as product ingredients can vary and formulations can change.

Instructions

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1 Place chicken on a flat surface and spray with olive oil. Season with pepper. Heat a non-stick frying pan over a medium heat. When hot, cook 2 fillets for 3 minutes on each side or until cooked through. Transfer to a large plate. Cover to keep warm. Cook remaining chicken.

2 Preheat oven to 180°C. Place cooked chicken in a baking dish. Top with spinach and sauce. Sprinkle with cheese. Cook for 5-8 minutes or until cheese is melted. Serve.

Serving suggestion

Salad

Nutrition Info (per serve)

Calories 296 cal

Kilojoules 1240 kJ

Protein 39 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 10 g

Sugar 8 g

Dietary fibre 1 g

Sodium 660 mg

Calcium 160 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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