When I think of chicken Parmesan I usually get thoughts of oily breadcrumbs and a kilo of melted cheese, most of the time with chips or pasta. I know, I’m salivating too but let’s be fair that is all fairly unhealthy. I really wanted a healthier version of a traditional recipe while still keeping the essentials – a beautifully crispy outer layer, fresh blasts of rosemary and a herby hearty tomato sauce. Served with a courgette and red pepper salad, this recipe is definitely worth a go!
Begin by chargrilling the peppers. You can do this by placing the pepper near a flame on the hob or under the grill until blackened all over. Remove from the heat and place in a bowl; cover with cling film and allow to cool. Meanwhile, slice the courgette into long thin ribbons using a potato peeler. Once the peppers are cooled, peel off the skin and slice in to strips. Combine in a bowl with the courgette, lemon juice, oil and seasoning and place in the fridge until needed.
For the chicken:
Coat the chicken breast in the oil, garlic, lemon zest, Parmesan cheese, rosemary and salt and pepper. Place on a baking tray, wrap up in cling film and begin flattening by bashing them with a rolling pin (best part). Once flattened, remove the cling film and fry in an oiled frying pan over a medium heat, flipping once, until no longer pink in the centre, about 10 to 15 minutes depending on the thickness.
For the tomato sauce:
At this point get the tomato sauce going – in a separate frying pan, fry the onion and garlic until soft and add all the other ingredients apart from the mascarpone and Cheddar cheese; add these once the sauce is simmering then stir to melt to a creamy texture. Simmer while the chicken cooks, about 10 to 15 minutes.
To serve, spoon a little of the sauce onto a serving plate then lay a chicken breast on top (I like the sauce underneath the chicken so you can see the beautifully crisp, cheesy outer layer) then arrange some of the salad on the side. Photo provided for inspiration.