Chicken Parmo and Permentier Potatoes
2 Small Chicken Breasts
1 Packet Béchamel Sauce
500ml Skimmed Milk
50g Low Fat Cheddar/ Red Lester Cheese
30g Panko Breadcrumbs
350g Baby Potatoes (cut into quarters)
2 Cloves Grated/ Crushed Garlic
Rosemary (dry or fresh)
Thyme (dry or fresh)
Salad to serve
Pop the chicken breasts into a food bag and bash with a rolling pin until it has about 1cm depth.
Add the garlic to the potatoes in a roasting tin with 1 cal spray, and a sprinkle of rosemary and thyme.
Make your cheese sauce as per the instructions with the skimmed milk.
Crack the egg into a bowl and add the breadcrumbs in another.
Dip the chicken breast on kitchen paper, then in the egg then in the breadcrumbs.
Pop in the oven with the potatoes at 200 for about 20 minutes until the chicken is cooked through.
Remove the Chicken and give the potatoes a shake and leave them to crisp up more.
Place a couple of tablespoons of béchamel sauce on each breast and add the grated cheese.
Place the chicken under a hot grill until the cheese begins to melt.
Serve the Parmo with the potatoes and a side salad.
1 Portion= 1C 1P 1F 1V