Chicken Parma’s
Description
Deliciously guilt-free… and yes we are aware there are chips on the plate! (and besides…they’re oven-roasted, oil free & organic)! But trust me when I say you’d be fully satisfied even if they weren’t on the plate.
These delectably yummy chicken parmigiana’s are completely made from scratch, from the super easy tomato sauce recipe to the crumb that makes the chook crispy on the outside – they’re not only family friendly, budget friendly but also easy to make!
Our choice of topping was heavily reliant on what was in the fridge… and a hankering for something bad turned good. We’ve loaded our parma’s with slices of eggplant & middle bacon, (the salty softness & crisp edges removes the need for half a plate of fries), slices of tomato and some dairy-free soy base cheese to hold it all together. And if you’re not a fan of those… try it with some slices of smokehouse ham & a hunk of pineapple!
Ingredients
| 4 small chicken breasts |
| 4 slices gluten free bread |
| salt & pepper to season |
| 2 eggs |
| 4 slices middle bacon |
| 1 small eggplant |
| 1-2 medium sized tomatoes |
| 1 tbsp. salt reduced tomato paste |
| 2 extra tomatoes |
| 1/4 c loose fresh parsley |
| 1 small onion |
| 1 garlic clove, minced |
| 8 fresh basil leaves |
Directions
- 1
- Preheat the oven to 180 degrees Celsius (fan forced).
- 2
- Line a large baking tray with grease proof paper.
- 3
- Grill/Toast the bread. Once toasted, blend into a crumb and set aside on a large plate or in a shallow bowl.
- 4
- Whisk two eggs on a large plate or in shallow bowl.
- 5
- Pour rice flour on to a large plate.
- 6
- Blend together the 2 extra tomatoes, parsley, basil and minced garlic. Pour into a bowl. Mix in the tomato paste & worcestershire sauce.
- 7
- Slice eggplant to desired thickness.
- 8
- Slice remaining tomato/es into 8 slices.
- 9
- Grate your choice of dairy free cheese (if using).
- 10
- On a clean cutting board remove the loose flap off each chicken breast. Cover each breast with plastic wrap and use a kitchen mallet to gently flatten each breast to approximately 1-2cm thick.
- 11
- Roll each breast in the rice flour, dip into the egg mixture and then toss through the bread crumbs.
- 12
- Lay each coated chicken breast on the oven tray.
- 13
- Top each breast with a spoonful of sauce, bacon, eggplant, tomato and cheese (if using).
- 14
- Bake for 35 minutes or until the crumb is golden, crisp, and the topping is fully cooked.
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