5th Blog entry Modified Chicken Parmigiana

Ingredients
½ onion diced
2 very ripe tomatoes chopped chunky
1 teaspoon finely chopped parsley
1 cup of plain flour
2 capsicum
1 teaspoon chopped basil
2 slices lean ham
2 tablespoons low fat mozzarella cheese
1 teaspoon garlic
1 tablespoon sugar
1cup water
1 x 125g skinless chicken breast
Capsicum, Cherry Tomatos and Shallots for garnish
Method:
Spray oil in a heavy-based medium saucepan over medium heat. Add garlic, onion and capsicum and cook, stirring occasionally, for about 3 minutes, until onion and capsicum has softened but not browned. Add tomatoes, basil and sugar and water increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 25 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside while cooking chicken.Trim any fat from chicken. If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten. Coat one piece of chicken in seasoned flour and shake to remove excess. Spray Oil in pan in hot pan and seal and brown chicken on both sides. Top chicken breast with 2 slices of lean ham, salsa, and low fat mozzarella cheese. Place chicken in 180 degrees oven for 20minutes. Garnish and serve with a Garden Salad or Green Vegetable Medley.