Mel Christensen

Mel Christensen

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Clean Eating Parma - *Gluten Free (Now Featuring my Thermomix Chunky Tomato Sauce Recipe)

Parma

Clean Eating Chicken Parma

*Gluten Free 

 

Ingredients

  • 2 medium eggplant trimmed and cut into 8 slices
  • Olive Oil cooking spray
  • 1 teaspoon dried Italian herbs (such as basil & oregano)
  • Sea salt and freshly ground black pepper
  • 1/3 cup (50g)  gluten-free flour (I used sorghum, but rice flour and may others will work well here)
  • 2 large free-range eggs, lightly beaten
  • 8 – 10 wholegrain brown rice cakes, broken up into quarters. (I used 8 Sunrice Quinoa Rice & Grain Squares)
  • 2 tbsp. (10g)  grated Parmesan cheese
  • 4 x 200g chicken breast fillets flattened with meat mallet (put each fillet in a freezer bag to do this to make things easier and less messy!)
  • 4 tsp. olive oil for frying
  • 1 ½ cups *chunky homemade tomato sauce – see recipe below (or use an organic premade one)
  • 160g mozzarella cheese, sliced or grated (“Light” if desired)
  • Chopped parsley, for garnish


Directions

  1. Preheat the grill.  Spray both sides of the eggplant slices with olive oil cooking spray and sprinkle both sides with the half the Italian herbs, salt and pepper.
  2. Place on a lined baking tray and grill until browned and tender, turning once, about 6 minutes. Set aside.  Set oven temperature to 180C.
  3. Meanwhile, combine the flour with some extra dried herbs, salt & pepper in a shallow dish. Combine the egg and 1 teaspoon water in a second dish.
  4. Combine the rice cakes and Parmesan cheese in a food processor and process until it resembles breadcumbs (TM – 7 Secs / Speed 6.)  Place this mixture in a third dish.
  5. Working with 1 piece of the flattened chicken at a time, dredge with the flour and tap off the excess. Coat with the egg mixture in the second dish, and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken.
  6. Heat a large nonstick fry pan to medium-high heat.  Add half of the oil and then, when hot, add 2 pieces of the coated chicken.  Cook, turning once, until the chicken is just cooked through, about 5 minutes. Transfer to a lined baking tray and repeat with the remaining oil and chicken.
  7. Place 2 eggplant slices on each chicken breast and top evenly with the sauce and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and some freshly ground salt and pepper to taste.

Serves 4


*Mel’s  Thermomix  Chunky  Tomato  Sauce  Recipe

Blend on 8 sec / Speed 5:

  • 4 cloves garlic
  • 1 medium brown onion
  • 1 medium carrot
  • 1 medium zucchini

 

Add

  • 40g Extra Virgin Olive Oil

7 mins / Varoma/ Speed 3-4

Add

  • 1.3 kg fresh tomatoes
  • 1 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. Dried Oregano
  • 1 tbsp. Dried Basil
  • 1tbsp Concentrated vegetable stock (I used the TM everyday cookbook version)
  • Freshly ground pepper
  • 100g tomato paste

Cover with MC and press lock and press turbo 2 -3 times to combine and roughly chop the tomatoes

Cover with basket to prevent splattering and cook:

30mins / Varoma / Speed 1

Taste, season if required and use as required and store remaining sauce in airtight jars in refrigerator for up to 3 weeks.