Oven Baked Chicken Parmigiana with Mozzarella
- Prep time: 40 minutes
- Calories: 610
- 2 Chicken Breast
- 2 Tablespoons of Butter (pantry)
- 0.75 Cups of Panko Bread Crumbs
- 0.25 Cups of Parmesan Cheese
- 80 Grams of Mozzarella (Grated)
- 1 400 Gram Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 180 Grams of Green Beans
- 1 Carrot
- 1 Sweet Corn Cob
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, cut carrots into 3-5mm rounds. Trim the ends off the beans then cut in half. Add carrots to the pot of boiling water and cook for 2-3 minutes before adding the beans. Cook a further 2 minutes, until vegetables and tender and bright green. Drain well.
You Plate It:Meanwhile, 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!