There are several versions on how to cook this, especially in the pubs and bistros and all the ones I have tried are nice. Some breadcrumb the chicken fillet, some use bottled pasta sauce, some have ham, some don't, and the list could go on ... like every dish I think it comes down to taste and at times your region. Personally I prefer the chicken to be uncrumbed, topped with ham and a homemade tomato sauce, then finished off with cheese. But as the old saying goes "each to their own", right?
Besides the fact that my version of cooking Parmigiana is lower in fat/calories due to it not being crumbed removing that step makes this quite a quick and easy dish to prepare and cook. But by all means please feel free to crumb your chicken fillets.
Anyway this is how I made it and we all enjoyed it.... sorry about the plating, it could have been neater!! It was late and we were hungry. LOL - that's the problem with us food bloggers - making our family wait to eat is sometimes VERY VERY HARD!
Points per serve: 5
1 quantity of Homemade Tomato Sauce
or 1 cup passata/pasta sauce
4 x chicken breast fillets, 125 grams each approx.
4 slices lite ham
100 grams grated low fat tasty cheese
Prepare Homemade Tomato Sauce as per recipe.
Preheat oven to 180 degrees Celcius.
Using a meat mallet, pound each chicken fillet to the same thickness. I find this easy to do between two sheets of baking paper.
Cover a baking tray with foil and spray with cooking spray. Place chicken fillets on to baking tray. Place a slice of ham onto each chicken fillet. Top with a quarter of the homemade tomato sauce and sprinkle evenly with grated cheese.
Cook in oven for 15 - 20 minutes or until chicken is cooked through and cheese is golden.
(click here for a printable version of this recipe)