Almond crusted chicken with tomato and mozzarella
Chicken in a crisp ground almond and Parmesan crust, baked under tomato sauce and melted mozzarella. All the comfort, with no flour or breadcrumbs.
- Time45 min
- LevelMedium
- Costabout £2.45 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Put each chicken breast between two sheets of baking paper and bash with a rolling pin until about 2 cm thick.
- 2
Mix the ground almonds, Parmesan, oregano, paprika and a pinch of black pepper on a plate. Put the beaten egg on another plate.
- 3
Dip each chicken breast in the egg, then press into the almond mix to coat both sides. Lay in a lightly oiled baking dish.
- 4
Bake for 15 minutes until the crust is golden.
15 min - 5
Meanwhile simmer the tomatoes, garlic, purée and the olive oil in a small pan for 10 minutes until thick. Season well.
10 min - 6
Spoon the sauce over the chicken, top with mozzarella and bake for 10 minutes more, until the cheese melts and the chicken is cooked through with no pink.
10 min - 7
Scatter with basil and serve with a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.