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.