• 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds
  • 500g passata
  • 4 chicken breast fillets
  • 42g pepperoni
  • 1 egg, lightly beaten
  • 100g white breadcrumbs
  • 25g Parmesan, grated
  • 300g green beans, cooked, to serve
  • Fresh parsley, to serve


  1. 1

    Preheat the oven to 200°C/gas mark 6. Heat 1 tsp of the oil in a frying pan and cook the onion for 4-5 minutes, until just beginning to soften. Add the garlic and cook for 1 more minute.

  2. 2

    Stir in the fennel seeds and pour in the passata, then rinse the carton with a splash of water and stir in. Bring to the boil, then simmer gently while you prep the chicken.

  3. 3

    Place the chicken fillets between two sheets of clingfilm and pound with a rolling pin until they're 1-2cm thick. Lay 3 pepperoni slices on top of each chicken breast. Carefully dip each fillet into the beaten egg to coat.

  4. 4

    Stir the breadcrumbs and parmesan together on a plate, then season. Place the chicken in the breadcrumb mixture and turn over to coat well, making sure the pepperoni stays in place.

  5. 5

    Cook the breaded chicken breasts in the remaining oil in a large non-stick pan for 5 minutes on each side. Pour the tomato sauce into a baking dish and place the chicken in, pepperoni side up. Bake in the oven for 18-20 minutes until the sauce is bubbling and the chicken is golden and crunchy.

  6. 6

    Serve with the green beans and fresh parsley.

Nutritional Details

Each serving provides
  • Energy 1436kj 343kcal 17%
  • Fat 11.4g 16%
  • Saturates 3.5g 18%
  • Sugars 8.4g 9%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

17.8g carbohydrate 4.0g fibre 40.1g protein

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