Healthy Chicken Parmigiana With Vegetable Noodles
Recipe: #30105
August 07, 2018
Categories: Chicken, Carrot, Oven Bake Steam, Diabetic, Heart Healthy, No Eggs, Fresh Tomatoes, Zucchini, Boneless Pieces, Chicken Dinner, more
"From our daily newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
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.
Step 3
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.
Step 4
Meanwhile arrange chicken in a steamer basket over a pan of simmering water and cook for 20 minutes or until just firm.
Step 5
Meanwhile cut vegies into fine ribbons using a spiraliser or mandolin and then blanch briefly in boiling water and drain well.
Step 6
Line an oven tray with baking paper and transfer chicken to the tray.
Step 7
Top the chicken with toasted bread and cheese and bake for 5 minutes or until cheese has melted.
Step 8
Pool tomato sauce on plates and top with chicken and serve with vegetable noodles on the side.
Tips
No special items needed.