Lunch · Italian
Baked Chicken Parmigiana-Style
Chicken breast topped with tomato sauce and mozzarella, baked without breading.
- per serving
- 523 kcal
- Protein
- 53 g
- Total time
- 42 min
- Makes
- 1 serving
- High protein
- Low carb
Instructions
Preheat the oven to 200 °C (400 °F). Slice the 40 g of onion, chop the 5 g of garlic and chop the 200 g of tomato.
Sweat the onion and garlic for 3 minutes in 6 g of the 12 g of oil; add the tomato and reduce for 12 minutes over medium-low heat.
While it reduces, butterfly the 180 g of chicken breast into two cutlets 1.5 cm thick. Sear them in a second skillet with the remaining 6 g of oil, 3 minutes per side.
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