2 Large Chicken Breasts
1 – 2 Eggs
50g Parmesan, freshly grated
Salt & Pepper
1 tbsp Olive Oil
2 Garlic Cloves, crushed
500g Carton of Passata
1 tsp Caster Sugar
1 tsp Dried Oregano
125g Ball of Fresh Mozzarella
Preheat your oven to 200°C/Fan 180°C.
How to make it
Slice each chicken breast in half, then flatten to about 1cm thick. I find it easiest to cover loosely in cling film & bash with a rolling pin. Season both sides with salt.
Beat the egg in a shallow dish/bowl and, in another bowl, mix together the breadcrumbs, half the parmesan and season with salt.
Dip each chicken in the egg, then into the crumbs to cover. Shake off any excess and place on a baking tray.
Bake in the preheated oven for about 5 minutes on each side.
To make the sauce, heat an ovenproof dish over a medium heat on the hob then add the oil.
Throw in the garlic and fry for a minute. Then add the passata, sugar & oregano and season with salt & pepper.
Bring to the boil & simmer for a couple of minutes.
Make 4 wells in the tomato sauce, place the chicken into each one, then spoon some sauce over them.
Tear the mozzarella and scatter over the top along with the remaining parmesan cheese.
Bake in the preheated oven for 15 mins until the cheese is golden and bubbling.
You can serve this with whatever you like. Boiled potatoes, pasta, rice, chips, salad, anything! It’s not too offensive either, so fussy eaters will likely enjoy it too. I mean, it’s essentially just chicken, tomato sauce & tons of melted cheese. What’s not to like?! I will definitely be making this one again!