Chicken & Spinach Parmigiana
4 small chicken fillets, flattened with a rolling pin
4 tbsp gluten free flour
Salt & pepper
1/2 cup water
2 cups gluten free breadcrumbs
1 tsp dried parsley flakes
Zest of 1 lemon
Oil for frying
1 sachet (375g) FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce
100g baby spinach leaves
1 cup lactose free cheese, grated
Salad to serve
Basil leaves to garnish
Preheat the oven to 200C.
Place the flour, salt & pepper into a plastic bag shake to combine.
Add the flattened chicken breasts to the bag and shake to coat well.
Whisk together the egg and water in a small bowl and use one hand to dip in the chicken breasts one at a time. Drain off excess liquid.
Combine breadcrumbs, dried parsley and lemon zest in a shallow bowl. Place each chicken fillet into breadcrumb mixture and coat thoroughly.
Heat oil in a large non-stick pan over a medium heat and cook the crumbed chicken breasts for about 4 minutes each side until golden in colour.
Remove the chicken from the pan and rest on absorbent paper. Place onto a baking tray lined with baking paper.
Top each chicken breast with 2 -3 tablespoons of FODMAPPED Slow Roasted Vegetable Tomato Pasta Sauce, then cover with generous layer of baby spinach leaves.
Finally top with the cheese and bake the Parmigiana for 12 -15 minutes until cheese is golden and bubbly.
To Serve: Serve Chicken Parmigiana with tossed salad and a wedge of Lemon.
If gluten free bread crumbs are not available, use rice crumbs or spelt bread crumbs.