Chicken Parmigiana

New recipe time!!  Trying this out for supper tonight

Serves 4

Ingredients

  • 2 large, skinless chicken breasts, halved through the middle
  • 2 eggs, beaten
  • 75g breadcrumbs
  • 75g parmesan grated
  • 1 tbsp olive oil 
  • 2 garlic gloves, crushed
  • ½ x 690ml jar passata
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • ½ 125g ball light mozzarella , torn

Method

  • Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

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