• To make Baked Chicken Parmesan, Preheat the oven to 200c deg fan oven. Grease 2 large baking trays or dishes with a little oil. If you haven’t already done so, slice the chicken breast fillets evenly in half lengthwise to make 6 fillets in total.
  640 grams approx 3 chicken breasts sliced in half lengthways
• Combine the breadcrumbs with the grated parmesan, garlic powder, oregano, salt & pepper and paprika in a large shallow tray.
  100 g breadcrumbs, 60 g parmesan cheese , ½ teaspoon garlic powder, 1 teaspoon dried oregano, salt and pepper to taste, ½ teaspoon paprika
• Whisk one of the eggs in a shallow dish. TIP - You may not need both eggs so keep the other, unbroken egg, to one side just in case. Chop the plum tomatoes into a small dish and leave to one side along with any tomato juice.
  2 eggs , 200 g chopped tomatoes including the juice
• Dip each chicken fillet into the egg mixture and then coat it with the breadcrumb mixture. Transfer each chicken fillet to the prepared baking tray.
• Bake for 15 minutes then turn over to the other side.
• Top each chicken fillet with 3-4 tablespoons of chopped tomatoes with some of the tomato juices and a slice of cheese. If using large cheese slices, break each slice in two.
  75 g large cheese slices or use more grated cheese
• Return to the oven and bake for an additional 5 minutes or until the cheese is melted and the chicken is cooked through.
• When cooked, allow to cool completely before placing in the fridge for another meal the next day. Do Not Refreeze the Chicken.

To Reheat

• Place the Chicken Parmesan on a baking tray covered with a sheet of baking parchment. Bake in a hot oven at about 190c deg (fan assisted) until cooked through.