Baked Chicken Parmigiana with Fresh Romaine Salad

Ingredients

• 60g Mozzarella cheese, part-skim
• 15g Parmesan cheese, grated
• 150g Pasta sauce, spaghetti/marinara
• 150g Raw romaine lettuce
• 10g Extra virgin olive oil
• 180g Raw chicken breast

Method

1. 1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly spray with cooking spray.
2. 2Place the raw chicken breast between two sheets of plastic wrap or in a sealed plastic bag. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken to an even thickness of about 1 cm (½ inch). This ensures even cooking.
3. 3Pat the chicken dry with paper towels to help it cook better and achieve a golden exterior.
4. 4Place the chicken breast on the prepared baking sheet.
5. 5Spread 75g (half) of the marinara sauce evenly over the top of the chicken breast, leaving a small border around the edges.
6. 6Sprinkle the mozzarella cheese (60g) evenly over the sauce, breaking it into smaller pieces if needed for better coverage.
7. 7Top with the 2 tablespoons of grated parmesan cheese, distributing it evenly across the surface.
8. 8Bake in the preheated oven for 18-22 minutes, until the chicken is cooked through (internal temperature 74°C / 165°F), the cheese is melted and bubbly, and the parmesan is lightly golden. The juices should run clear when pierced.
9. 9While the chicken bakes, prepare the salad: Chop or tear the romaine lettuce into bite-sized pieces and place in a serving bowl.
10. 10Remove the baked chicken from the oven and let it rest for 2-3 minutes.
11. 11Drizzle the olive oil over the romaine lettuce and toss gently to combine. Season lightly with salt and pepper if desired.
12. 12Warm the remaining 75g of marinara sauce in a small bowl or saucepan and serve on the side or under the chicken if preferred.
13. 13Plate the chicken parmigiana and serve alongside the fresh salad. Enjoy immediately while the cheese is still melted.