Chicken Parmesan
A really tasty mediteranean dish, perfect for a keto diet
Servings: 4 serves
Equipment
- Large Frying Pan
Ingredients
- 2 tbsp olive oil
- 500 g mini chicken breast fillets
- 1 tsp each dried oregano and dried thyme
- 300 ml passata
- Salt and pepper
- 350 g courgette spaghetti
- 100 g mozzarella cheese grated
- 75 g parmesan grated
- 75 g panko breadcrumbs
- A handful of basil leaves
Instructions
- 1 Preheat the grill to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the courgette spaghetti and warm through until a little softened.
- 2 Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop it under the grill for 4-5 minutes until golden and bubbling.
- 3 Serve scattered with basil leaves.