Chicken Parmesan


  • 150g chicken breast
  • 1 egg white, whisked
  • ¼ cup breadcrumbs
  • 1/3 cup shredded low fat mozzarella
  • ½ cup tinned tomato sauce
  • 2 tsp grated parmesan
  • 150g of kale or spinach (I used sugar snaps)
  • 1 garlic clove, minced
  • salt and pepper, oil spray


Preheat oven to 190C. Dip the chicken breast in egg white and coat with bread crumbs, then  place in an ovenproof baking dish or on a baking tray covered with foil and cook for an initial 15 minutes. Take the chicken out and top with tomato sauce, mozzarella and parmesan. Return to the oven for another 15 minutes until the cheese melts and the chicken is cooked through. Meanwhile, heat a pan coated with oil spray. Add garlic and your choice of leafy greens (spinach or kale) with a bit of water and sauté until wilted. Season with salt and pepper.

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