Parmesan Crusted Chicken Breasts

Couldn't get any simpler than this!
This meal can easily feed 2 when including side veg/salad (I only realized this once I dished up)

Including a garden salad, each serving is approximately 500 Calories.

Ingredients (4 servings)
Pack of chicken breasts fillets (4)
250ml Cream (Reduced calorie alternative is Milk)
1 Tablespoon Flour (DELICIOUS Gluten free alternative is Chickpea Flour)
1/2 Onion
1 Green Pepper (I chose green for the colour)
1/2 Punnet Mushrooms
Chunky Breadcrumbs (Woolies has a nice chiabatta variety)
Fresh grated Parmesan (powdery one won't do)
Fresh Chives (if you don't have them growing in your windowsill, it's a good idea)
Salt and Pepper to taste

Ingredients (2 servings)
1/2 Pack of chicken breasts fillets (Put the rest in the freezer for later use)
125ml Cream (Reduced calorie alternative is Milk) If you can't find a small container in the shop, you can    freeze the balance to use in a sauce later)
1/2 Tablespoon Flour (DELICIOUS Gluten free alternative is Chickpea Flour)
1/4 Onion
1/2 Green Pepper (save the rest for a fresh salad)
1/2 Punnet Mushrooms (nothing wrong with a lot of mushrooms)
Chunky Breadcrumbs (Woolies has a nice chiabatta variety)
Fresh grated Parmesan (powdery one won't do)
Fresh Chives (if you don't have them growing in your windowsill, it's a good idea)
Salt and pepper to taste

Now for the super easy fun part, putting it all together!
 Spray and cook an oven dish (It's a good idea to use a size that the chicken won't swim in)
lay the chicken breasts down (in the oven dish of course)
top with chopped peppers, onion, chives and mushrooms (keep some chive aside for garnish)
Whisk the flour and cream together, just so that there are no lumps (I usually add the seasoning to this mixture.)
Pour this mixture over the packed yumness, save about a 1/4 of it until after the next step
Chuck chunky breadcrumbs over this concoction, then finally the grated parmesan
With the remainder of the flour/cream mixture, gently spoon over the crumbs/cheese to coat it. We don't want it to run off the other ingredients but don't want it to dry out either.

Pop it in the oven for about 30min.

Every ten minutes take the dish out, slant it a bit to scoop out saucy mixture with a spoon and recoat the top. This will ensure you have a heavenly crusted topping and that the sauce is well distributed through the dish.

If it hasn't crusted enough you can always put the grill on for a few minutes.

Once it's done, garnish with left over chives and VOILA! This is quite rich so serve with either a garden salad or steamed veg.