Healthy Chicken Parmigiana With Vegetable Noodles
August 07, 2018
"From our daily newspaper The West Australian. Times are estimated."
- Serving Size: 1 (271.1 g)
- Calories 219.1
- Total Fat - 8.3 g
- Saturated Fat - 2.7 g
- Cholesterol - 41.9 mg
- Sodium - 246.3 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 3.6 g
- Sugars - 7.3 g
- Protein - 19.4 g
- Calcium - 204.9 mg
- Iron - 1.5 mg
- Vitamin C - 25.1 mg
- Thiamin - 0.2 mg
Preheat oven to 180C.
Chop bread into small pieces and spread on an oven tray and bake for 5 minute or until crisp and then set aside leaving the oven on.
Combine tomatoes, basil, oil and vinegar in a small saucepan over a medium heat and cook for 20 minutes or until tomatoes are soft and then crush with a fork.
Meanwhile arrange chicken in a steamer basket over a pan of simmering water and cook for 20 minutes or until just firm.
Meanwhile cut vegies into fine ribbons using a spiraliser or mandolin and then blanch briefly in boiling water and drain well.
Line an oven tray with baking paper and transfer chicken to the tray.
Top the chicken with toasted bread and cheese and bake for 5 minutes or until cheese has melted.
Pool tomato sauce on plates and top with chicken and serve with vegetable noodles on the side.
Tips & Variations
No special items needed.