Chicken Parmigiana

Ingredients (serves 4)
4 x 150g skinless chicken breast fillets
Olive oil cooking spray
60g baby spinach leaves
400g jar thick Italian tomato sauce
1/2 cup grated light mozzarella 25% less fat cheese
Black pepper to season
Green salad

Method

Preheat oven to 180°C. Put chicken breast fillets onto a flat chopping board and spray with olive oil. Season with freshly ground black pepper. Heat non-stick frying pan over medium heat. Add 2 chicken fillets and cook for 3 minutes on each side or until cooked through. Transfer to a large plate. Cover to keep warm. Cook remaining fillets.
Put cooked chicken breasts onto a baking tray. Top with spinach leaves and tomato sauce. Sprinkle with cheese. Place in oven for 5–8 minutes or until cheese has melted.
Serve immediately with green salad.

Nutrition Guide PER SERVE
Energy (cal) 395cal
Protein 42g
Fat 13g
Carbohydrate 25g

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