Chicken & Spinach Parmigiana
Chicken & Spinach Parmigiana
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 375g FODMAPPED Slow Roasted Vegetable Pasta Sauce375 = 1 pack
  • 4sml Chicken filletsflattened with a rolling pin
  • 4tbsp Gluten Free Flour
  • ½cup Water
  • 2cups Gluten Free Breadcrumbs
  • 1tsp Dried Parsley flakes
  • 100g Baby Spinach Leaves
  • 1cup Lactose Free Cheesegrated
  • 1 Egg
  • 1 Lemonzested
  • Salt & Pepper
  • Oilfor frying
  • Basil Leavesfor garnish
  • Saladto serve
  1. Preheat the oven to 200C
  2. Place the flour, salt & pepper into a plastic bag shake to combine.
  3. Add the flattened chicken breasts to the bag and shake to coat well.
  4. Whisk together the egg and water in a small bowl and dip in the chicken breasts one at a time. Drain off excess.
  5. Combine bread crumbs, parsley flakes and lemon zest into a bowl. Place each chicken fillet into the breadcrumb mixture and coat thoroughly.
  6. Heat oil in a large non stick pan over a medium heat and cook chicken breasts for about 4 minutes each side until golden in colour. start timer
  7. Remove the chicken from the pan and rest on absorbent paper. Place chicken onto a baking tray lined with baking paper.
  8. Top each chicken breast with 2 -3 tablespoons of FODMAPPED Roasted Vegetable Pasta Sauce, then cover with a generous layer of baby spinach leaves.
  9. Finally top with the cheese and bake the Parmigiana for about 12 -15 minutes until cheese is golden and bubbly. start timer
To Serve
  1. Serve Chicken Parmigiana with tossed salad and garnished with a wedge of Lemon and basil leaves.
Recipe Notes

If Gluten free crumbs are not available use rice crumbs or spelt breadcrumbs.