Oven Baked Chicken Parmigiana with Mozzarella

Prepare Chicken:

Preheat oven to 230°C. Place chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet (or rolling pin) to a thickness of 1½ cm. Season chicken on both sides with salt and pepper. Put a pot of water on to boil for cooking the carrots and beans in step 4.

Crumb Chicken:

Combine panko bread crumbs and parmesan in a bowl. Melt half the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture; pressing the crumbs into both sides. Place on a lined baking tray (we found baking paper worked best) and repeat with the remaining chicken.

Bake Chicken & Corn:

Remove and discard the husks and silks of the corn; cut in half or into 4 pieces. Slice remaining butter. Cut foil large enough to hold corn, top with butter, then seal edges to form a parcel. Add wrapped corn and crumbed chicken to the oven. Bake in the oven for 15 minutes. Carefully turn chicken over, bake for another 5 minutes.

Cook Vegetables:

In the meantime, medium dice the carrots. Trim the ends off the beans then cut into bite size pieces. Steam or boil carrots and beans until tender.

You Plate It:

Remove corn and chicken from the oven. Carefully turn chicken over one more time. Spoon 3 tablespoons of diced tomatoes over each chicken and top with mozzarella cheese. Bake chicken, 3 to 5 more minutes or until cheese is melted. Divide chicken and vegetables between plates. Enjoy!