This week I’ve been working on something exciting. I’ve added a new section to my blog where you’ll be able to find some savoury bakes. We’re half way through January and that’s pretty much the time that most of us seem to slip on our New Year’s healthy eating resolutions. But don’t worry, I’ve got just the recipe to get you back on track!
Courgetti is simply spiralized courgette which appears in long ribbon-like strips, bearing a huge resemblance to spaghetti. Except a much healthier, low-calorie version. What’s not to love?! To make it, you’ll need a spiralizer. I used the Gefu Spirelli Spiral Slicer (you can see my review of the product here). It really has changed the way I cook, plus you’ll really notice how much better you feel after eating spiralized vegetables instead of something heavier like noodles or pasta.
This is a great beginners recipe which is split in to three parts – the chicken, the tomato sauce and the courgetti. The finished dinner is lovely and bright in colour and although simple to make, looks rather impressive when served on a plate. Have a go and experience the goodness yourself!
For the chicken
2 chicken breasts
2 eggs, beaten
30g plain flour
Breadcrumbs (I used 3 slices of brown, seeded bread. Cut the crust off and then whizzed them up in a blender)
For the tomato sauce
400g tin chopped tomatoes
1 tbsp tomato purée
1 vegetable stock cube, crumbled
1 crushed garlic clove
1 tsp caster sugar
For the courgetti
3 courgettes, spiralized
2 mozzarella balls, sliced
Pre-heat the oven to 190°C.
Line up your flour, eggs and breadcrumbs making sure they’re all on flat plates.
Take the first chicken breast, cover in flour. Then cover with the egg mix. And finally coat in breadcrumbs. Repeat with the second breast.
Place them both on a foil lined baking tray and put them in the oven to bake for 35 minutes.
Now you need to make your tomato sauce. Begin by heating some oil in a pan and gently frying the garlic for a minute.
Then add in the chopped tomatoes, tomato purée, sugar and stock cube. Bring to the boil. Reduce the heat and gently simmer uncovered for 5 minutes, stirring occasionally.
Set aside until the chicken is ready, and you can quickly re-heat.
Now you need to make your courgetti. I used the Gefu Spirelli Spiral Slicer to create long ribbons of courgette as a pasta alternative.
Heat a large frying pan with a little oil and add your courgetti. Cook for 2-3 minutes, until softened.
Five minutes before the chicken is due to come out, place the sliced mozzarella on top and leave it to melt.
Place your courgetti on the plate, followed by your re-heated tomato sauce. Then add a chicken breast on top and sprinkle with parmesan.