Chicken Parmigiana

So this is the second of the chicken dishes from my old WW cook book.....Its something that has been around for a while but ......hey it was in the book so I'll give it a go....!!

Picture from recipe book

I've tinkered with the original WW recipe a little and made 1 serving, it has come out at 7sp.
If you scale up the recipe or add/change any ingredients please remember to recalculate the sp

Lets stay strong guys
Sue
x


Ingredients

 half of a Warburtons thin blitzed into breadcrumbs
 10g Parmesan Cheese, grated
 15g Tesco Natural Fat Free Greek Style Yogurt
 1 medium Chicken breast
 Spray Oil
 100 Passata
 pinch of Dried Mixed Herbs, 
 a few scrapes of lemon zest
 1/4 teaspoon Truvia Calorie Free Sweetener
 1/4 Chicken stock cube
 30g Light Mozzarella
 pinch Salt
 pinch Black pepper
 few basil leaves Basil to garnish

I didn't add the garlic from the original recipe but feel free.........also I mixed the parmesan with the breadcrumbs as described in the recipe but next time I won't do that.....I'll sprinkle it on top and that way (hopefully) the flavour will be more pronounced and the top will get a nice golden finish to it

Method

 

Preheat the oven to 220/ 200 fan/ Gas mark 7 with a baking tray on the top shelf.

Mix the breadcrumbs with two thirds of the parmesan on a plate.

Pour the yogurt onto another plate.

Dip the chicken breast into the yogurt and then into the breadcrumbs to coat.

Spray the preheated tray with the oil and place the chicken breast onto the tray, spray with the oil and place in the preheated oven.

Bake for about 15 minutes until crisp and golden brown, turning the chicken piece halfway through.

Meanwhile simmer the passata with the herbs, (garlic if using), lemon zest, sweetener, chicken stock cube and seasoning in an uncovered pan for about 5 minutes to allow it to reduce a little.

Place the mozzarella on some kitchen paper and allow it to drain to remove some of the moisture.

Pour the sauce into a small ovenproof dish add the chicken breast then top with the mozzarella and the remainder of the parmesan.

Bake in the oven for 10 minutes until the sauce is bubbling and the cheese is melted and golden brown.

Serve with the basil leaves scattered on top

WW Lemon and Rosemary Chicken Piccata

So .....as I said in my last post.....I'm reviewing recipes and have started with this one......its 3sp for the chicken and then you would have to add extra sp for whatever additional side dishes you serve it with (to be honest I don't eat a lot of carbs so I had roasted vegetables and some butternut squash cubes which I did in our Airfry with a bit of spray oil and some Paprika).....

I scaled down the recipe in the  book.....

.......to just 1 portion (if you scale up or change any of the ingrdients please remember to recalculate the sp)


Ingredients
 
1 medium Chicken breast, skinless, raw
Juice and zest of 1/2 Lemon
1/4 teaspoon Rosemary, Dried
Spray Oil
25ml Dry white wine 
1/4 Chicken stock cube, made up to 30ml with hot water
1/4 teaspoons Truvia Calorie Free Sweetener
1/2 Tablespoons Capers, in Brine
Salt and Black pepper to taste
 

Method

Put your chicken breast on a piece of clingfilm and then put another piece of clingfilm on top.
Bash the chicken breast with a rolling pin (or a small saucepan) until it is about a centimetre thick. This allows the chicken to cook quicker and more evenly.

Mix the lemon zest, rosemary and seasoning together and spread it out on a small plate press the chicken into the mix to coat it on both sides. (The original recipe included a minced clove of garlic mixed in at this stage but I missed it out because hubby wasn't having garlic that night!!)

Spray a large non-stick frying pan with the cooking spray and fry the chicken for 3-4 minutes on each side or until golden brown and cooked through. 

 

Remove to a warmed plate.

Pour the wine into the frying pan and let it bubble for 30 seconds.

Add the lemon juice, stock, sweetener and capers, and simmer the sauce for 2-3 minutes until slightly thickened.

Return the chicken to the pan.

 

Turn the chicken to glaze it in the sauce, then serve immediatley on a warm plate with chosen side dishes (adding the appropriate sp)

Recipe Review

I used to own a LOT of recipe books, these are just what was left after the cull.....most of them only survived because they fit with my WW lifestyle (the others are classics!!) !!!

I have a serious addiction to cookery programmes.....I watch them all.....then I take the recipes and slim them down to suit my weight loss regime......but today I thought "What about all the recipes sitting there in those books?"......so I have a new project for the next few months....I intend to review all the recipes in these books and pick out which ones I can slim down.

I'm starting with all my old WW books which need changing to SP. I have some chicken fillets in the fridge so am starting with this.....

 

....and this is the first recipe to be converted

.....I'll be doing this tomorrow so stay tuned for the result.....!!