Crispy Baked Parmesan Chicken ‘parm’ with Cherry Tomato Sauce

A perfectly crunchy but baked parmesan chicken served over a sweet but simple sundried cherry tomato sauce. Everything you want to eat but perfectly balanced, high in protein and all the good stuff. I think you guys will LOVE.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a teaspoon of olive oil in a pan over medium heat. Sauté the onion, red pepper, cherry tomatoes, garlic, and chopped basil stems with a pinch of salt and pepper for 5-7 minutes until softened. Add sun dried tomato paste and tomato puree, a splash of water and balsamic. Cook down another few more minutes then press down on the tomatoes to release their juices. Add an extra splash of water if it’s looking dry and simmer until the sauce thickens. Stir in fresh basil leaves. Season to taste.

Step 2

Blend stale or lightly toasted bread into fine crumbs, or use panko. Mix with smoked paprika, garlic granules, and finely grated parmesan. Place chicken breasts between baking parchment or cling film and gently pound the thick end with a rolling pin to even out slightly. Season with salt and pepper. Dredge each chicken breast in seasoned flour, dip into the beaten egg, then coat with the breadcrumb mixture, press down to get a nice tight crumb.

Step 3

Preheat oven or airfryer to 195c fan. Bake the chicken for approx 15-18 minutes until golden and crispy, turning half way. Spoon the sauce onto plates, place the crispy chicken on top, and garnish with rocket and extra Parmesan.