The Slow Cooker Series – Parmesan Chicken

This dish can be made in the Slow Cooker if you’re lucky enough to have one on the Countertop or can also be done on the hob or even in the oven.
I will outline the alternative cooking instructions at the bottom of the post but the main method will be for the Slow Cooker.
Parmesan Chicken is a wholesome, comforting meal that will keep you feeling full for hours and satisfied.
Its healthy ingredients also ensure that you’re not straying far from your goals but also help you feel like you’re not eating too strictly either.
This dish is full of flavour and can be served with so many different sides that you can really make it your own.
It’s a great weekend dish and I made a huge portion so I was able to get a few lunches out of it too. All the ingredients came to less than €10 so you’re looking at about €2.50 a serve which is a serious bargain for such a wholesome meal.
Enjoy!

 

Ingredients

500 grams / 4 skinless, boneless Chicken Fillets
1 large Brown Onion, chopped
1 Clove Garlic, chopped
1 tin Chopped Tomatoes
500 gram Tomato Passata
1 cup Grated Parmesan
¼ cup plain flour/brown flour/almond flour/buckwheat (whatever you fancy)
1 Egg, beaten
1 Tbsp. Olive Oil
6-8 Frozen Spinach cubes (optional)
Salt & Pepper to taste

Method

Turn on the Slow Cooker to the Low Heat setting.
Cover the base of the Slow Cooker with Olive Oil.
Spread out the onion and garlic on the base of the Slow Cooker.
In a bowl, mix the flour and parmesan together.
In another bowl, dip the whole chicken fillets in the egg and then dip the fillet into the parmesan and flour mix.
Place the coated chicken fillets on top of onion and garlic layer.
Pour the passata and chopped tomatoes over the chicken and throughout the Slow Cooker until empty.
Add some salt and pepper to taste.
Pop the lid on and leave to cook for about 4 hours, stirring occasionally.
At the last half an hour, add the frozen spinach and stir through.
Serve piping hot with your desired side dish (I had mine with whole-wheat spaghetti and it was insane!)

Regular Pot Instructions

Heat some olive oil in a large pot and add onions and garlic.
When the onions and garlic start to brown, add passata and chopped tomatoes, salt and pepper and stir.
Prepare the chicken fillets as directed in the above instructions without the egg.
Reduce the heat to a very low heat and add chicken fillets.
Cover the pot and leave to simmer for 30-40 minutes, stirring occasionally.
Check your fillets to ensure they have been cooked through and return to the pot to cook further if they still need a bit more time.
Add the frozen spinach with about 5-10 minutes to go and stir through.
Once you’re happy the chicken is thoroughly cooked, serve and enjoy!

Oven Instructions

Preheat the oven to 180 Degrees Celsius.
Drizzle some olive oil on the base of a medium – large casserole or lasagne dish.
Cover the base of the dish with the chopped onions and garlic.
Prepare the chicken fillets as directed in the above instructions without the egg.
Place the fillets on top of the onions and garlic.
In a separate bowl, mix together your passata, chopped tomatoes and seasoning and then pour over the chicken fillets.
Place the dish on the middle shelf of the oven and leave to bubble away for about 30-45 minutes or until the chicken is cooked through.
Add the frozen spinach with about 5-10 minutes to go and stir through.
Once ready, spoon out your delicious chicken bake from the dish with your side of choice.

 

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