Chicken Parmesan Casserole



Chicken Parmesan Casserole

Serves 4

cooking spray
1 onion, finely diced
1 bottle tomato passata 660 gram
1 can diced tomatoes 440 gram
freshly ground black pepper
2 tablespoons olive oil
2 teaspoons crushed garlic
1 teaspoon crushed chilli flakes
4 skinless chicken breast fillets, visible fat removed
salt
ground white pepper
1 cup grated mozzarella
20 grams fresh basil leaves, chopped
1 1/2 cups panko breadcrumbs
1 cup grated Parmesan cheeses
1 tablespoon dried parsley flakes

Spray a small saucepan with cooking spray and heat over low heat.  Add onion and cook, stirring, until softened.  Add passata and tomatoes.  Season with black pepper.  Simmer until thickened and liquid has slightly reduced, stirring occasionally.

Preheat oven to 180 degrees Celsius.

Spray a large casserole dish with cooking spray.  Place olive oil, garlic and chilli flakes in casserole dish and stir to combine.  Ensure this is spread around the surface of the dish.  Place chicken breast fillets in a single layer in the dish.  Season with salt and pepper.

Evenly spread the tomato mixture over the chicken fillets.

Top with mozzarella cheese.  Sprinkle basil over mozzarella.

In a bowl combine the panko breadcrumbs, Parmesan cheese and parsley.  Spread evenly over the mozzarella.

Bake in oven for 1 hour or until chicken is cooked through.

Serve immediately.



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