Lisa's chicken parmigiana
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Recipe by Lisa. Follow her on Instagram @iatemyglutenfreeplate.
Ingredients
Skinless chicken breast
600 g, (4 x 150g)
Lean leg ham
90 g, (buy 4 x 25g slices), fat trimmed
Tomato pasta sauce
1 cup(s), (260g)
Low-fat ricotta cheese
⅓ cup(s), (80g), smooth variety
Shaved parmesan cheese
⅓ cup(s), (25g)
Cos lettuce
2 baby, or gem variety, coarsely chopped
Cherry tomatoes
250 g, halved
Lebanese cucumber
1 medium, chopped
Black olives, drained
⅓ cup(s), (55g), chopped
Balsamic vinegar
1 tbs, white variety
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 3-4 minutes each side or until golden and almost cooked through. Transfer to a baking dish.
2
Top each chicken breast with a slice of ham and ¼ cup (60g) pasta sauce. Top with ricotta and sprinkle with parmesan. Bake for 10-15 minutes or until bubbling and cheese is golden.
3
Meanwhile, combine lettuce, tomato, cucumber and olives in a large bowl. Drizzle with balsamic vinegar and toss to combine. Serve parmigiana with salad.
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