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Chicken alla Milanese

4 Slices of Wholemeal Bread (made into breadcrumbs)

1 Lemon (zested)

2 Tablsp of Parmesan Cheese (grated)

1 Teasp Oregano

Pinch of Black Pepper

4 Chicken Breasts (350g) (flattened till 1cm thick)

1 Egg (beaten)

1 Onion (peeled and chopped)

1 x 400g Tin of Chopped Tomatoes or Passata

1 Clove of Garlic (peeled and chopped)

Pinch of Black Pepper

200g Long Grain Rice (boiled)

½ Lettuce (washed and shredded)

½ Cucumber (washed and sliced)

4 Spring Onion (peeled and chopped)

8 Cherry Tomatoes (washed and halved)

Pre-heat oven to 180C / 360F / Gas Mark 5

1. Mix together the breadcrumbs, lemon zest, parmesan and oregano with the black pepper.

2. Dip the chicken breasts into the egg mixture and then into the crumb mixture. Press the crumbs firmly on to the breasts.

3. Cook in the oven until golden brown, about 15 minutes.

4. Combine the tomato sauce ingredients and cook gently for 5-7 minutes. Season to taste, serve with the chicken, boiled rice and prepared salad.

A 454.75g serving contains:

of an adults reference intake.