New recipe time!! Trying this out for supper tonight
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
- 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.