Clean Chicken Parmigiana

SERVES 2 | PREP 10mins | COOK 20mins

INGREDIENTS

METHOD

1⁄2 red onion, roughly chopped

1 clove garlic, crushed

3⁄4 cup tomato passata

salt & pepper, to taste

1 large egg

3 tbs coconut flour

1⁄2 tsp mixed dried Italian herbs

250g chicken breast fillets

2 tsp olive oil

2 tbs parmesan cheese, grated

2 cups baby spinach leaves

2 tsp lemon juice

Heat a nonstick frypan over medium heat and cook onion for a few minutes. Add garlic and cook
for another minute. Add passata and simmer for 5 minutes to reduce. Adjust seasoning.

Whisk egg in a small bowl. In another bowl, mix coconut flour, Italian herbs and season with salt
and pepper.

Place chicken between two pieces of non stick baking paper and pound them to an even
thickness. Dip chicken in egg mixture to coat, then press into flour.

Heat oil in a medium frypan over medium heat and cook chicken for 3-4 minutes each side.
Transfer chicken to baking tray, top with sauce and scatter over cheese. Place under grill for 3
minutes or until the cheese is melted.

Toss spinach and lemon juice and serve with chicken.