(Kind-of) Chicken Parm with Roasted Courgette

Name: (Kind-of) Chicken Parm with Roasted Courgette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp Olive Oil; 4 Chicken Breasts; 4 tbsp Grated Parmigiano Cheese; 4 Courgettes, trimmed and cut into batons; 2 balls Fresh Mozzarella, drained and thinly sliced; 2 Garlic Cloves, finely chopped; 400g Passata; 1 tsp Dried Oregano; 10g Basil Leaves, picked; Maldon Salt, to taste; 1 tsp Dried Italian Herbs

by Monya Kilian Palmer

Poultry

Gluten Free

4.1

15m prep time

35m total time

Easy level

11 ingredients

(Kind-of) Chicken Parm with Roasted Courgette recipe by Monya Kilian Palmer

“This is one of those low-carb / keto midweek meals that may seem simple at-a-glance, but will still deliver great, familiar flavours. The most important thing is that the chicken is not overcooked. While skinless breasts lend themselves to be great options to flatten and use in dishes like this, they are notorious for drying out. Stick to my timings and you will be okay. The courgettes are a lovely side veg option: I find this method of roasting them results in soft, buttery batons. Just lovely!” – Monya

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat the oven to 200°C (fan-assisted) and line two large baking trays with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

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.

Step 6

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.

Ingredients
Based on 4 servings

4 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
4 Chicken Breasts 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
4 tbsp Grated Parmigiano Cheese 1 x Sainsbury's Fresh Grated Parmigiano Cheese 60g
4 Courgettes, trimmed and cut into batons 4 x Sainsbury's Courgettes Loose
2 balls Fresh Mozzarella, drained and thinly sliced 2 x Stamford Street Co. Mozzarella Cheese Ball 125g
2 Garlic Cloves, finely chopped 1 x Sainsbury's Garlic
400g Passata 1 x Sainsbury's Passata 500g
1 tsp Dried Oregano 1 x Sainsbury's Oregano 12g
10g Basil Leaves, picked 1 x Sainsbury's Fresh Packed Basil 30g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
1 tsp Dried Italian Herbs 1 x Sainsbury's Italian Herb Seasoning 14g