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....!!
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| 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
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
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