Kind-of Chicken Parm with Roasted Courgettes
This fabulous midweek meal may seem simple at-a-glance, but will deliver great, familiar flavours!
Servings 4
Calories 594kcal
Ingredients
- 4 courgettes
- 2 TB olive oil
- 1 tsp dried Italian herbs
- 4 chicken breasts, skinless and deboned
- 4 TB grated Parmesan (or Parmigiano) cheese
- 250 g fresh mozzarella balls drained weight
- 2 cloves garlic peeled and finely chopped
- 400 g passata
- 1 tsp dried oregano
- generous handful fresh basil leaves
Instructions
- Preheat the oven to200°C (fan-assisted) and line two large baking trays with baking paper.
- Trim the courgettes, then slice each one in half. Cut each half into batons (halved, then halved again; quartered, depending on their size). Place into a large bowl and drizzle over three-quarters of the olive oil. Scatter over the Italian herbs and season with salt and pepper. Toss well to evenly coat, then spread them out in a single layer on one of the baking trays. Set aside for now.
- Place each of the chicken fillets between two sheets of baking paper and use a meat mallet (or rolling pin) to bash the fillets flatter until they are thin and even in thickness. Place each flattened fillet onto the second prepared tray and drizzle over the remaining olive oil. Scatter equal amounts of the grated Parmigiano evenly over each piece and season with salt and pepper.
- Place both trays into the oven for 20 minutes. After 15 minutes, remove only the tray of chicken, and place the slices of mozzarella over the flattened fillets. Return to the oven for the remaining time (until the cheese melts; leave the courgettes in the oven for the full 20 minutes.)
- Meanwhile, heat a drizzle of olive oil in a large non-stick pan and fry the garlic over medium heat until softened, approx. 1-2 minutes. Add the passata and the dried oregano and reduce to low heat. Leave to simmer for 7-9 minutes, then season with salt and pepper. Set aside to keep warm until ready to serve.
- To serve, remove both trays from the oven. Spread the cooked passata mix on a serving platter and use as spatula to transfer the cheesy chicken pieces on top of the passata. Scatter plenty of basil leaves over the cheesy chicken and passata mix (you can slice or chop the basil if you like) and season with more salt and pepper, if desired. Serve the courgette batons alongside.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 594kcal | Carbohydrates: 13g | Protein: 57g | Fat: 35g