INGREDIENTS
1 egg
2 teaspoons water
55g (1/2 cup) almond meal
25g (1/3 cup) finely grated parmesan
1 tablespoon finely chopped fresh basil leaves
2 large (about 500g) chicken breast fillets, halved lengthways
2 tablespoons extra virgin olive oil
400g bottle tomato pasata sauce
3 medium zucchini, cut into long, very thin strips (using a mandoline or spiraliser)
50g (1/2 cup) coarsely grated fresh mozzarella
Fresh basil leaves, extra, to serve
METHOD
Lightly whisk the egg and water in a shallow bowl. Combine the almond meal, parmesan and basil on a plate. Season the chicken. Dip 1 chicken piece in egg, then almond meal mixture, pressing to coat. Transfer to a lined plate. Repeat with the remaining chicken, egg wash and almond meal mixture, pressing to coat well.Heat the oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning, for 6 minutes or until golden. Transfer to a plate.
Reserve 1/2 cup tomato sauce. Add remaining tomato sauce to pan and bring to the boil. Add the zucchini and simmer for 2 minutes or until just starting to soften. Remove from heat.
Preheat oven grill to high. Return chicken to pan. Spoon over reserved tomato sauce. Sprinkle with cheese. Grill for 3-4 minutes, until the cheese is golden. Sprinkle with extra basil.