Chicken parmigiana with quinoa and chia

1 Preheat oven to 180°C. Line 2 medium-sized baking trays with tinfoil. Bring a large saucepan of water to the boil and add potatoes. Cook, uncovered, for 10-12 minutes or until just tender. Drain. Reduce heat to low. Return potatoes to pan. Add spread and milk. Mash until smooth. Cover pan to keep warm and set aside.

2 Meanwhile, place flour on a plate. Place egg white in a shallow bowl. Combine quinoa flakes and chia seeds on a plate. Dip a piece of chicken into flour then into egg white then into quinoa-chia mixture. Place coated chicken on a plate. Continue process with remaining chicken. Set aside.

3 Place tomatoes on a prepared baking tray. Spray with oil. Place tray in oven. Bake for 8-10 minutes or until tomato skins split and tomatoes start to collapse. Preheat grill to high.

4 Meanwhile, spray a non-stick frying pan with oil. Set over a medium-high heat. Add courgette ribbons and cook for 1-2 minutes or until tender and golden.

5 Re-spray same frying pan with oil. Set over a medium-high heat. Add reserved coated chicken to pan and cook each side for 3 minutes or until golden and cooked through. Transfer chicken to the other prepared baking tray. Top with courgettes and cheese. Grill for 1-2 minutes or until cheese melts.

6 Top chicken with tomatoes and serve with reserved potato mash and steamed green beans.