Ingredients:
Chicken
2 (200 g) boneless skinless chicken breasts (trimmed of fat and sliced to make 4 flat thin fillets)
40 g plain flour (1/4 cup)
2 tablespoons skim milk
2 egg whites (from 50 grams eggs)
90 g dried breadcrumbs (wholemeal 1 cup)
olive oil flavored cooking spray
1 teaspoon sugar
1/4 cup basil (fresh shredded)
4 slices ham (shave thin)
80 g mozzarella cheese (1/2 cup 35% reduced-fat grated)
2 (200 g) boneless skinless chicken breasts (trimmed of fat and sliced to make 4 flat thin fillets)
40 g plain flour (1/4 cup)
2 tablespoons skim milk
2 egg whites (from 50 grams eggs)
90 g dried breadcrumbs (wholemeal 1 cup)
olive oil flavored cooking spray
1 teaspoon sugar
1/4 cup basil (fresh shredded)
4 slices ham (shave thin)
80 g mozzarella cheese (1/2 cup 35% reduced-fat grated)
Tomato Sauce
1 teaspoon olive oil
1 brown onion (finely chopped)
1 garlic clove (minced)
400 g tomatoes (canned chopped no-added-salt)
1 brown onion (finely chopped)
1 garlic clove (minced)
400 g tomatoes (canned chopped no-added-salt)
On The Side
2 zucchini (large and steamed to serve)
300 g sugar snap peas (trimmed, steamed to serve)
3 large carrots (sliced, steamed to serve)
2 zucchini (large and steamed to serve)
300 g sugar snap peas (trimmed, steamed to serve)
3 large carrots (sliced, steamed to serve)
1.
Heat oil in a small saucepan on medium, and add onion and garlic and
cook uncovered, stirring occasionally, for 6-7 minutes or until onion
has softened.
2. Add tomatoes and bring to a simmer, and simmer uncovered for 15-20 minutes or until sauce is thick.
3. Meanwhile, preheat oven to 180C (fan forced) and line a large baking tray with baking paper.
4. Place a chicken fillet between 2 pieces of greaseproof paper (or plastic wrap) and using flat side of a mallet (or small frypan/skillet also works well) and pound until 1.5cm thick and place on a a plate, and repeat with remaining fillets.
5. Put flour on a plate.
6. Whisk together milk and egg whites in a shallow dish.
7. Place breadcrumbs on a shallow plate.
8. Coat chicken in flour, then egg mix and finally breadcrumbs and place on lined tray, repeat with other 3 slices of chicken.
2. Add tomatoes and bring to a simmer, and simmer uncovered for 15-20 minutes or until sauce is thick.
3. Meanwhile, preheat oven to 180C (fan forced) and line a large baking tray with baking paper.
4. Place a chicken fillet between 2 pieces of greaseproof paper (or plastic wrap) and using flat side of a mallet (or small frypan/skillet also works well) and pound until 1.5cm thick and place on a a plate, and repeat with remaining fillets.
5. Put flour on a plate.
6. Whisk together milk and egg whites in a shallow dish.
7. Place breadcrumbs on a shallow plate.
8. Coat chicken in flour, then egg mix and finally breadcrumbs and place on lined tray, repeat with other 3 slices of chicken.
9. Spray the chicken with cooking spray and bake for 8-10 minutes or until cooked.
10. Preheat grill/broiler to medium.
11. Transfer cooked chicken to a shallow ovenproof dish and place a slice of ham on each piece of chicken.
12. Stir sugar and basil into tomato sauce and spoon over hammed top chicken and top with cheese.
13. Grill/broil for 4-5 minutes or until cheese melts and turns golden brown.
14. Serve chicken with steamed vegetables (in a steamer would take about 10 minutes for a medium soft texture, about 8 for a al dente taste or 6 for crisp).
10. Preheat grill/broiler to medium.
11. Transfer cooked chicken to a shallow ovenproof dish and place a slice of ham on each piece of chicken.
12. Stir sugar and basil into tomato sauce and spoon over hammed top chicken and top with cheese.
13. Grill/broil for 4-5 minutes or until cheese melts and turns golden brown.
14. Serve chicken with steamed vegetables (in a steamer would take about 10 minutes for a medium soft texture, about 8 for a al dente taste or 6 for crisp).
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