Easy, tasty and family friendly parmigiana. The cornflake crumbs give the chicken great flavour and homemade tomato sauce makes a delicious top with melted cheese. This can be made low FODMAP, lactose or gluten free.
Ingredients 2 chicken breasts
1 cup flour (gluten free if required)
1 1/2 cups cornflake crumbs (gluten free if required)
2 eggs, beaten
1 medium sweet potato, cut into wedges
3 tbsp olive oil
2 cloves of garlic, crushed (exclude for low FODMAP)
1 small onion, finely cut (exclude for low FODMAP)
2 large tomatoes, diced
400 g tin tomatoes combined
1 tbsp dried basil
1/4 cup fresh basil, finely cut
1 tbsp dried oregano
1/2 cup water
Salt and pepper, to season
1 1/4 cups grated cheese (lactose free if required)
Salad, to serve
Preheat the oven to 220 degrees. Line two baking dishes with baking paper.
Cut the chicken breasts in half. Flatten with a mallet.
Combine the cornflake crumbs, 1/4 cup cheese and salt and pepper in a bowl. Place the flour and egg in separate bowls.
Coat the chicken in the flour, then dip into the egg and roll in the cornflake crumbs. Place the chicken on a baking dish.
Place the sweet potato wedges on a second baking dish, add 2 tbsp oil, salt and pepper and toss to combine.
Bake the chicken and sweet potato for 20 - 25 minutes, until the chicken is cooked through and the sweet potatoes are browned. Leave the sweet potato in the oven until cooked, if required.
The cornflake crumb is delicious
In the meantime, sauté the garlic in 1 tbsp oil for 1 minute in a frypan on medium heat. Add the onion and sauté until caramelised.
Add the tomatoes, basil, oregano, water, salt and pepper to taste, bring to a boil, stir to combine. Cover and reduce to simmer for 10 minutes.
Homemade tomato sauce is tasty and preservative free
Take the chicken out of the oven, spoon tomato sauce and grated cheese on top. Bake for 5 - 10 minutes until the cheese is melted and browned.