This Parmesan Chicken Bake will please everyone and provide a whole lot of hidden goodness too. Make it in one pot and serve it with potatoes, couscous or pasta. This recipe uses Australian cup measurements
You'll need a large skillet or shallow sided pot. I use a grill to brown the top ( broil)
Roll the chicken in cornflour salt and pepper.
Heat a large frypan or shallow sided pot big enough to hold all the ingredients. When the pan is hot add the olive oil.
Add the chicken and leave for 3 minutes on one side turn over and seal the other side. (It doesn't need to be cooked through here or even brown - just sealed)
Move the chicken over a little and add the oregano, onion, garlic and red capsicum sauteing till just softening. ( If you pan isn't big enough take the chicken out and continue returning to the pan when all the ingredients are in the sauce)
Add butter and melt then add the mushrooms and soften before adding the grated zucchini and the tomato stir well. Put the chicken on top of the sauce.
Divide the grated cheese between the chicken breasts, balancing it on top. Put the lid on the pan and simmer 10 minutes on a low to medium heat. That's all it needs. No more.
Take the lid off and broil or grill till the cheese is golden. Serve with pasta and extra cheese.