Crispy chicken breasts in a parmesan crust, topped with tomato and melted mozzarella — a lighter take on chicken parmesan.
Makes 4 servings
Nutrition (per serving, estimated)
- Energy: 442 kcal
- Protein: 58 g
- Fat: 16 g
- Carbohydrate: 14 g
- Fibre: 1 g
Estimated values.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ dessertspoon salt
- ½ dessertspoon black pepper
- 2 egg whites (lightly beaten)
- 1 cup crushed etimek (Turkish crispbread)
- 2 tbsp grated parmesan
- 1 tbsp olive oil
- 1 cup tomato purée (blended)
- 110 g grated mozzarella
- Fresh basil leaves
- Parchment paper
Method
Put the egg whites in a shallow bowl and beat them a little. On another plate, mix the crushed etimek, parmesan, and the spices you like. Dip each piece of chicken first into the egg white and then into the etimek-parmesan-spice mixture. Add the olive oil to a wide pan and heat over medium. Cook the chicken 3–4 minutes per side. Then arrange the chicken on a parchment-lined tray and bake for 2–3 minutes. Spread the tomato purée over the chicken, top with the mozzarella, and return to the oven until the cheese melts. If you like, garnish with a few basil leaves and serve. Enjoy!
Note: If you’re cutting calories, you can skip the pan-frying and cook the chicken straight in a preheated 225°C oven (about 15 minutes).