Chicken and Courgette Marinara

Chicken and Courgette Marinara

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A tasty dish of bread-crumbed chicken with courgette slices in a baked tomato sauce topped with crispy cheese.

This can be prepared in advance and popped in the oven before eating.

Ingredients: serves 2

For the sauce:

400g tin tomatoes

1 tbsp. tomato puree

3 drops tabasco or Lee and Perrins


2 chicken breasts

handful plain flour for coating chicken

50g breadcrumbs or panko

25g parmesan

1 egg, lightly beaten

1 tbsp. coconut oil

1 1/2 courgettes thinly sliced

mozzarella or cheddar cheese to top


Preheat oven to 210 degrees / 190 degrees fan/ gas mark 6.

Put all the sauce ingredients into a small saucepan and leave to simmer on low for 10-15 minutes while you prepare the rest of the dish.

Coat the chicken breasts lightly with flour.  Mix the parmesan with the breadcrumbs in a small bowl.

Dip both sides of the chicken into the beaten egg and coat with the breadcrumb mixture.

Heat the coconut oil in a frying pan and add the chicken.  Cook for a few minutes on high heat until the chicken is browned all over – it does not need to be cooked through at this point.

Transfer the chicken to an ovenproof casserole dish and top with half of the sauce.  Scatter courgette slices over the top in a single layer.

Finally spoon over the remaining sauce and sprinkle with a layer of cheese.

Bake in the oven for 40 minutes until golden and crispy on top.

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