Oven Baked Chicken Parmigiana with Mozzarella
- Prep time: 40 minutes
- Calories: 610
- 2 of Chicken Breast
- 2 Tbsp of Butter (pantry)
- 3⁄4 Cup of Panko Bread Crumbs
- 1⁄4 Cup of Parmesan (Finely Grated)
- 80 g of Mozzarella (Grated)
- 1 400g Pack of Rich & Thick Diced Tomatoes w Basil & Garlic
- 180 g of Green Beans
- 1 of Carrot
- 1 of Sweet Corn Cob
Prepare Chicken:Preheat oven to 230°C. Firmly pound chicken while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 11⁄2 cm. Pat chicken dry with paper towel and season both sides with salt and pepper. Put a pot of water on to boil for step 4.
Crumb Chicken:Combine panko bread crumbs and parmesan in a bowl. Melt 1⁄2 the butter in another bowl for 10 second intervals in the microwave. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture, pressing the crumbs into both sides. Place on a lined baking tray 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 3-5 mm 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 are tender and beans are bright green. Drain well.
Add Chicken Topping:Meanwhile, remove corn and chicken from the oven. Carefully turn chicken over one more time. Spoon 3 Tbsp of diced tomatoes over each piece of chicken and top with mozzarella cheese.
You Plate It:Bake chicken for 3-5 more minutes or until cheese is melted. Divide chicken and vegetables between plates. Enjoy!