This single dish makes two separate meals — a chicken finger plate for the kids and a real meal for the adults. Leftovers can be made into a sandwich for lunch the next day.

Baked Parmesan-crusted chicken with oven-roasted tomato sauce

Serves a family of 4
Prep time 15 minutes
Cook time 30 minutes
Special tools: empty wine bottle, freezer bag, Vitamix

Ingredients:

• 4 chicken breasts
• 2 cups whole wheat pita chips
• 2 cups grated Parmesan
• Sprinkle of fresh parsley
• Salt and pepper
• 1 tbsp dijon mustard
• 1/4 cup buttermilk

Roasted tomato sauce:

• 8 very ripe tomatoes
• 1 bulb garlic, peeled
• 1 carrot
• 1 red bell pepper
• 1/4 bulb fennel
• 1/2 white leek
• Handful basil
• Lots of olive oil love
• Salt and pepper

Method:

Tomato sauce:

Turn oven to 400 F.
‎Dice tomatoes, carrot, peppers, fennel, leek, basil and garlic. Toss in a heavy amount of olive oil, season and place in roasting pan. Roast for 30 minutes. Let rest and blend.

Chicken:

In a large freezer bag, add mustard and buttermilk. Not so gently pound out the chicken to 3/4-inch thickness.
In a blender, toss chips, parsley, Parmesan, salt and pepper. Blend till smooth and lay out on a plate.
Heavily coat the chicken on both sides with Parmesan mixture and place on oven rack. Drizzle with olive oil and bake at 450 F for 15-20 minutes or until golden brown.

Top with tomato sauce and a side of pasta!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf