Colourful Chicken Parmigiana

Colourful Chicken Parmigiana

Directions

Preheat oven to 180°C. Coat the chicken in the flour. Heat 1 tablespoon of the oil in an ovenproof pan over a medium heat and cook the chicken in batches for 3-5 minutes on each side or until golden and cooked through. Set aside.

In the same pan, cook the capsicum for 2 minutes on each side until browning. Set aside. Then stirfry the broccoli for 2 minutes until tender and set aside.

Add 1 tablespoon of oil to the pan and sauté the garlic for 1 minute. Add the spinach and basil and stir until wilted. Add the wine and simmer until it reduces and thickens. Add the stock, tins of tomatoes, sundried tomatoes and Parmesan cheese and season well. Add back in the broccoli, then the chicken and then the capsicum strips. Push down to ensure they are all covered in liquid. Top with ciabatta bun pieces and drizzle the bread with remaining oil. Put the mozzarella ball in the middle and put in the oven. When the cheese is bubbling and the bread is golden brown, remove from oven and top with ripped basil leaves to serve. Serve with a fresh green salad like our Mesclun salad mix.