SERVES 2
INGREDIENTS
1 Potato, cut into wedges
1 tsp Oregano
Olive Oil, drizzled
Salt & Pepper, to taste
1 x Chicken Breast, halved horizontally
1 Egg, whisked
1⁄2 cup Almond Meal
4 slices Salami
1 Tomato, sliced
1/3 cup Tasty Cheese, grated
METHOD
1. Preheat oven to 180 degrees.
2. In a large bowl, toss potato, oregano and olive oil until wedges are coated. Bake
for 30 minutes or until crispy, flipping halfway. Season with salt and pepper.
3. Pour egg in a bowl and set aside another bowl with almond meal.
4. Coat chicken in egg and then coat in almond meal.
5. Panfry chicken in oil until golden on each side.
6. Top chicken with salami, tomato and sprinkle with tasty cheese. Bake in oven
for 5 minutes or until cheese has melted and chicken is cooked through.
7. Serve chicken parma alongside potato wedges.
