Spring Chicken Parmigiana

Spring chicken parmigiana
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 1 out of 4

6 Ingredients

Number of servings
4
  • 500grams chicken schnitzel
  • 2tablespoons basil pesto
  • 2/3 cup shredded mozzarella
  • 1 bunch asparagus, trimmed halved lengthways and crossways
  • 1/4 bunch basil, leaves picked
  • 60grams baby spinach & rocket

Nutrition per serving

1130 Kilojoules or 270 Calories
13% of daily energy intake*
Protein
46.0grams
Fat
8.8grams
Carbs
1.7grams
Sugars
1.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

30 minutes is all it takes to whip up this mouth-watering chicken parmigiana that’s full of spring flavours. The basil pesto, asparagus and mozzarella coating on the schnitzel will send tastebuds into overdrive with each satisfying crunch.

Method

Step 1 of 3

Preheat oven to 230°C/210°C fan-forced. Line a large baking tray with baking paper. Arrange schnitzel on tray. Bake for 10 minutes or until golden.

Step 2 of 3

Remove schnitzel from oven and spread each schnitzel with a little pesto and sprinkle with half the mozzarella. Arrange asparagus on top and sprinkle with remaining mozzarella. Season with pepper. Bake for 10 minutes or until golden and chicken is cooked through.

Step 3 of 3

Sprinkle with basil leaves and season with pepper. Serve with spinach and rocket.

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