Gorgeous chicken Parmigiana
With gooey melting mozzarella and a Parmesan crust, this dish feels utterly indulgent. Wonderful served with sugar snap peas and some crispy oven-sautéed potatoes (see Cook’s tip, below).
Points® per serving: 8
Points per recipe: 30
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients
3 slices Weight Watchers brown Danish bread
50 g (1¾ oz) Parmesan cheese, grated finely
125 g (4½ oz) low fat natural yogurt
4 x 125 g (4½ oz) skinless chicken breast steaks
calorie controlled cooking spray
500 g carton passata
1 garlic clove, crushed
½ teaspoon dried mixed herbs
zest of ½ lemon
1 teaspoon granulated artificial sweetener
½ chicken stock cube, crumbled
125 g ball mozzarella light cheese, drained and cut into 8 slices
salt and freshly ground black pepper
fresh basil leaves, to garnish
Instructions
Preheat the oven to Gas Mark 7/220°C/200°C fan oven, with a baking tray on the top shelf.
Whizz the bread to crumbs in a mini food processor or using a hand-held blender. Combine with two thirds of the Parmesan and tip the mixture on to a plate. Pour the yogurt into a bowl.
Dip each chicken breast steak in the yogurt followed by the Parmesan crumbs, to coat both sides.
Spray the preheated baking tray with the cooking spray and place the crumbed chicken steaks on the hot tray. Spray them with the cooking spray and bake in the oven for 15 minutes until crisp and golden brown, turning the chicken steaks over halfway through.
Meanwhile, simmer the passata with the garlic, herbs, lemon zest, sweetener, chicken stock cube and seasoning in an uncovered saucepan for 5 minutes, and leave the mozzarella to drain on a double layer of kitchen towel, to absorb some of the excess liquid.
Pour the tomato sauce into a 23 cm (9 inch) square baking dish, or 4 small individual baking dishes. Add the crisp chicken steaks and nestle the mozzarella slices in between the chicken. Scatter with the rest of the Parmesan cheese.
Bake in the oven for 10 minutes until the sauce is bubbling and the cheese is melted and golden brown. Garnish with the fresh basil leaves and serve.
WW tip
For crispy oven-sautéed potatoes, cube 4 x 225 g (8 oz) baking potatoes and parboil them for 5 minutes; drain, then spray with cooking spray and roast on a baking tray for 25–30 minutes, for an additional 5 Points per person.