Chicken Parmigiana with Spinach and Mushrooms

• Reheat the same frying pan without any oil over medium-high heat.
• Add the passata, Italian herbs, red wine vinegar and stock cube (see pantry for amounts).
• Press or mince the garlic, then add half of it to the sauce and cook for 2 - 3 minutes.
• In the meantime, finely grate the Parmigiano Reggiano and slice the mushrooms.

• Spread a little bit of tomato sauce over the bottom of an oven dish.
• Put the chicken in the oven dish and pour the rest of the sauce over it. Scatter over the Parmigiano Reggiano and the grated mature cheese.
• Bake the chicken parmigiana in the oven for 8 - 10 minutes, or until the chicken is cooked through.

• Heat another frying pan without any oil over high heat. Toast the sunflower seeds for 1 - 2 minutes until golden brown, then remove from the pan and set aside.
• Finely chop the basil. In a salad bowl, mix the arugula and lamb's lettuce with half of the basil and a drizzle of extra virgin olive oil. Season with salt and pepper to taste.
• Put the rest of the basil in a small bowl, then mix with a drizzle of extra virgin olive oil and season with salt and pepper to taste.

• Heat a drizzle of olive oil in the same frying pan over medium-high heat.
• Add the mushrooms and the rest of the garlic and fry for 2 - 3 minutes.
• Add the spinach and let it wilt down, then season with salt and pepper to taste.

Did you know... mushrooms are full of important nutrients, such as vitamin B2, folic acid, potassium and fibre.