CHICKEN PARMESAN

1 min read

Looking for a comforting midweek dinner? Try out this chicken dish - it's one the whole family will love 🍗

Serves 4. Per Portion: 370kcals, 40.5g protein, 10.2g fat, 27g carbs

Ingredients
2 x MuscleFood chicken breasts
Salt and pepper
40g plain flour
2 eggs, beaten
80g panko breadcrumbs
1 tsp garlic granules
½ tsp oregano
40g parmesan, grated
200g tomato and basil pasta sauce
100g light mozzarella cheese, grated
120g broccoli florets, steamed to serve

Method:

  1. Slice chicken breasts in half lengthways.
  2. Place until cling film and flatten using a rolling pin.
  3. Season on both sides using salt and pepper.
  4. Mix breadcrumbs with garlic, oregano and parmesan.
  5. Place flour, beaten eggs and panko breadcrumbs in three separate bowls.
  6. Dip chicken in the flour, then egg and then breadcrumbs creating an even coating.
  7. Repeat until all the chicken breasts are coated.
  8. Turn airfryer to 200c and cook chicken for 5 minutes.
  9. Top chicken with pasta sauce and mozzarella and cook for a further 3 minutes at 200c.
  10. Season with freshly ground black pepper and serve with broccoli.