Parmesan crusted chicken with fresh tomato salsa
( SERVES 2 )

NZ Woman's Weekly 4/2/2007

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¼ cup	Flour
1 to taste	Salt & freshly ground pepper
1	Egg
2 tbsp	Milk
¼ cup	Parmesan cheese, finely grated
¼ cup	Breadcrumbs, dry
2	Chicken breasts, skinless
1 spray	Olive oil
1 to serve	Vegetables, green, such as snow peas or beans

Heat oven to 200 degC. Place flour on a large plate and season well with salt and pepper. Beat egg with milk and a little salt and place in a shallow dish. Combine parmesan and breadcrumbs and place this mixture on another large plate.
Roll chicken breasts first in seasoned flour to coat, then dip in beaten egg. Lastly, roll in parmesan crumb mixture, pressing down well to firmly coat in a crust of parmesan crumbs.
Spray crust with oil and place in an oven pan. Bake for 20 minutes until golden brown. Serve topped with salsa and with steamed greens on the side.
To make salsa, combine all ingredients in a bowl, then season with salt and pepper and toss well.

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