Serves 6 - 10 propoints
Total 61pp
Parmigiana Sauce:
1/2 medium onion, peeled and finely chopped (0pp)
2 tsp minced garlic (0pp)
400g can diced tomatoes (0pp)
1/2 tsp dried basil (0pp)
1 1/2 tsp brown sugar (0pp)
Salt and pepper (0pp)
Oil spray
1/2 medium onion, peeled and finely chopped (0pp)
2 tsp minced garlic (0pp)
400g can diced tomatoes (0pp)
1/2 tsp dried basil (0pp)
1 1/2 tsp brown sugar (0pp)
Salt and pepper (0pp)
Oil spray
To make sauce:
Spray a little oil in a heavy-based small saucepan over medium heat. Add onion and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add garlic and cook for a further minute. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 10 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.
Spray a little oil in a heavy-based small saucepan over medium heat. Add onion and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add garlic and cook for a further minute. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 10 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then puree sauce in a blender or food processor.
Crumbed Chicken:
6 x 100g skinless chicken breast fillets (15pp) (I usually buy 600g chicken breast and slice them horizontally to make schnitzels)
2 eggs (3pp)
50g (1/3 cup) plain flour (5pp)
120g panko breadcrumbs (12pp)
1/4 cup canola oil, for frying (16pp)
6 x 100g skinless chicken breast fillets (15pp) (I usually buy 600g chicken breast and slice them horizontally to make schnitzels)
2 eggs (3pp)
50g (1/3 cup) plain flour (5pp)
120g panko breadcrumbs (12pp)
1/4 cup canola oil, for frying (16pp)
To make crumbed chicken:
Whisk eggs in a bowl. In a large ziplock bag add chicken and flour. Zip bag and shake to coat chicken. Shake off excess flour then dip the chicken into the egg mixture ensuring that all of the flour is moistened. Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs stick.
To fry chicken, heat oil in a heavy-based nonstick frying pan over medium-high heat. Fry chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. Set cooked pieces aside on absorbent paper or a wire rack. Repeat until all chicken is cooked.
Whisk eggs in a bowl. In a large ziplock bag add chicken and flour. Zip bag and shake to coat chicken. Shake off excess flour then dip the chicken into the egg mixture ensuring that all of the flour is moistened. Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs stick.
To fry chicken, heat oil in a heavy-based nonstick frying pan over medium-high heat. Fry chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. Set cooked pieces aside on absorbent paper or a wire rack. Repeat until all chicken is cooked.
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Other Ingredients
1 Eggplant, thinly sliced lengthwise and grilled with a little oil spray if necessary (optional)
1 Eggplant, thinly sliced lengthwise and grilled with a little oil spray if necessary (optional)
Cheese Topping:
75g grated reduced fat mozzarella cheese (5pp)
75g grated reduced fat tasty cheddar cheese (5pp)
75g grated reduced fat mozzarella cheese (5pp)
75g grated reduced fat tasty cheddar cheese (5pp)
Line a baking tray with baking paper. Add cooked crumbed chicken, layer with piece of grilled eggplant (optional), add sauce and then sprinkle cheese over top. Bake under oven grill until cheese is melted and golden.
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