Adding a layer of thinly sliced fresh tomatoes on top of the chicken fillets before spooning the sauce and cheese over them will give this dish an additional layer of flavour
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 325 |
| Fat | 16.7g |
| Saturates | 5.6g |
| Protein | 22.7g |
| Carbs | 22.6g |
| Sugars | 3.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 8. Line a baking tray with baking paper.
Place the breaded chicken fillets on the baking tray and bake according to the package instructions, approx. 20 minutes, or until they are cooked through and golden brown.
Spoon approx. 2-3 tablespoons of the tomato and mascarpone sauce over the chicken fillets. Grate the mozzarella and Parmesan and evenly sprinkle over each fillet. Season with salt and pepper, return to the oven and bake for a further 5 minutes or until the cheese is bubbly, golden and slightly browned.
Remove the chicken from the oven, scatter over the fresh basil leaves and serve with the organic mixed salad.
