Chicken breasts are oven-baked with a low-fat, chunky vegetable sauce and a Parmesan topping in this easy Italian-style dish. Serve with warm ciabatta or baguette to mop up the delicious sauce.
4½ portions vegetables
• Replace the mushrooms with a 400 g can of artichoke hearts, drained and quartered, or with 4 zucchini, diced.
• This dish would also work well using turkey escalopes.