Healthy Chicken Parmigana

Healthy Chicken Parmigana

 

 

Yes you heard me right, Chicken Parmigana can be healthy! And this is a weight watchers recipe so i know it's true (you can tell it's weight watchers from the precise measurements below- I usually don't measure!). What's more is it's actually quite tasty- I have cooked it many times before and hubby loves it. It is a little fiddly though so i recommend it be a weekend meal. Sunday night is a great night for it as you can have yummy leftovers for lunch the next day.

 

Time Taken?: 50 mins- 1 hour

 

2 year old friendly?: Usually- but we're going through a dinner refusal stage at the moment.... *sigh*

Serves 4

 

INGREDIENTS

2 tsp olive oil

3 garlic cloves, crushed

2 x 400g cans of chopped tomatoes

1 tsp sugar (regular or castor)

2 tbs fresh basil leaves, shredded

500g chicken breast fillets, cut into 4 portioned pieces and beat out to even thickness (you could use 2 per portion if they end up smaller)

1 small eggplant, cut into 1.5cm thick slices

90g bocconcini cheese, thinly sliced

Canola or olive oil spray

 

METHOD

Pre-heat oven to 180 degrees c.

Heat oil in medium saucepan over medium-high heat.

Cook garlic, stirring, for 1 minute or until fragrant. Add tomatoes and sugar and season with salt and pepper.

Bring to the boil, then reduce heat to medium and simmer for 15 minutes or until sauce thickens. Remove from heat and stir in basil.

Meanwhile, heat a chargrill or barbeque over high heat. Lightly spray both sides of the chicken and eggplant with spray oil and cook each seperately until chicken is cooked through and eggplant is tender. Transfer to a plate.

Lightly spray a 2L capacity overnproof dish with oil spray.

Pour half the sauce over the base. Place chicken, in a single layer, over sauce and top each with a slice of eggplant. Pour remaining sauce over chicken.

Top with bocconcini and season with freshly ground pepper.

Bake for 15 minutes or until cheese is melted and bubbling.

 

I serve this with a salad of baby spinach and roquet leaves with cherry tomatoes.