Chicken Parmigiana

• 2 None chicken breasts, each cut into 3 fillets horizontally then halved crosswise
• 3 tsp vegetable or olive oil
• 1 None Spanish onion, finely chopped
• 1/2 cup soft fresh whole wheat breadcrumbs
• 3 oz grated mozzarella cheese
• 2 tbsp freshly grated Parmesan cheese
• 2 tbsp chopped fresh flat-leaf parsley leaves
• 3 cups tomato sauce
• 1 (10 oz) jar sliced peppers in brine, rinsed
• None None salad greens, to serve

1. Preheat oven to 400u0b0F. Grease a deep 8x11 inch baking dish.
2. Heat oil in a large frying pan over high heat. Working in batches, cook chicken for 1 min per side, or until browned. Transfer to a heatproof plate.
3. Reduce heat to medium and add onion and 2 tbsp water to pan. Cook, stirring, for 3 mins, or until soft. Remove from heat.
4. In a separate bowl, combine breadcrumbs, cheese and parsley.
5. Spread 1/2 the tomato sauce over base of prepared dish. Top with 1/2 the onion, 1/2 the peppers then 1/2 the chicken. Sprinkle evenly with 1/3 of the breadcrumb mixture. Repeat layers. Sprinkle with remaining breadcrumb mixture and bake for 25 mins, or until bubbling and golden. Serve with salad greens.

chicken breasts, vegetable, spanish onion, whole wheat breadcrumbs, mozzarella cheese, parmesan cheese, parsley, tomato sauce, peppers, salad greens

Taken from recipes-plus.com/api/v2.0/recipes/35261 (may not work)