- Chicken or Turkey. Turkey has less calories if you are watching your weight.
- Tub of breadcrumbs or your own home-made if you can be bothered.
- Parmigiana (aka parmesan cheese).
- One egg.
- One pepper.
- One chilli.
- One onion.
- A tin of chopped tomato’s.
- Tomato purée.
- Mixed herbs.
- Garlic Salt.
Step 2: Chop your meat up into pieces if it is not pre-chopped.
Step 3. Mix an egg into a mug.
Step 4. Use a pastry brush to coat the chicken in egg and then dip into the bowl and cover with the breadcrumbs. Coat the bottom of the dish you are going to cook the meat in with some oil. I have a silicone pastry brush and it is really good. Received that one courtesy of Victoria Sponge Pease Pudding – someone who does professional food blogging with measurements and such.
Step 5. Once you have covered all the meat pour excess breadcrumbs over the top and place in the over at 230 degrees for around 30 minutes. I would check after 20 to make sure it is not burning but double check the chicken is pink in the middle after 30.
Step 6. Empty the tin of tomato’s into a saucepan on a low temperature. Dice the onion and add the sauce and turn up to a medium heat. Then chop up the pepper and the chilli – remember to de-seed and wash your hands straight after.
Step 7. Whilst the chicken cooks leave the sauce to cook and you can ever turn the temperature up a bit if you want the veg more soft than with a bite. If by the time the meat is cooked the sauce looks a bit thin then add some tomato purée to thicken the sauce.
Step 8. I served this dish with some mashed potato but it is really up to you what you serve it with. It would be completely fine to have it on its own too as it is really filling.
If you do decide to try this out let me know how you get on. You’ll be surprised at how simple it is.