I’ve already shared my recipe for traditional Chicken Milanese (i.e. crumbed chicken breasts) but this is the low fat, “low” mess version.

 Serves 2

• 4 skinless, boneless chicken thighs, you can also use mini chicken breasts
• 3 tablespoons of breadcrumbs
• 2 tablespoons grated parmesan
• 2 teaspoons of fresh herbs, I used oregano but you can also use basil or even thyme
• Olive oil spray
• Salt and pepper to taste

1. Preheat the oven to 180°C
2. Chop the fresh herbs up, mix with the breadcrumbs and grated parmesan
3. Season the chicken pieces with salt and pepper
4. Cover the chicken pieces with the breadcrumb mixture
5. Place on a greaseproof baking tray
6. Spray the chicken pieces lightly with some olive oil spray
7. Cook in the oven for 20 – 25 minutes until the juices run clear

This is a quick cheat recipe and the bottom side of the chicken might be slightly soggy, however, they are still bloody delicious! Serve with my Melenzane alla parmigiana (Aubergine parmigiana) and a green salad or try my tomato salad.