Recipe Index

Ingredients

• 2 large skinless chicken breasts, halved horizontally through the middle
• 2 eggs, beaten
• 2¾ oz breadcrumbs
• 2¾ oz Parmesan, grated
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 1½ cups passata (half a 3 cups jar)
• 1 tsp caster sugar
• 1 tsp dried oregano
• 2 oz light mozzarella (half a 4½ oz ball), torn
• Salt and black pepper, to taste

Method

1. Place the chicken pieces between two sheets of baking paper and bash to an even thickness of about ½ in. Season with salt and pepper.
2. Mix the breadcrumbs with half the Parmesan on a plate. Dip each piece of chicken in the beaten egg, then coat in the crumb mixture, pressing it on firmly.
3. Heat the olive oil in a large frying pan over medium-high heat and fry the chicken for about 3 minutes per side until golden and cooked through. Set aside on kitchen paper.
4. In a small pan, warm a little of the oil if needed, add the garlic for 30 seconds, then add the passata, sugar and oregano. Simmer for 5 minutes and season to taste.
5. Preheat the grill to high. Spoon the sauce into a baking dish (or leave the chicken in an ovenproof pan), place the chicken on top, spoon a little sauce over each piece, and scatter with the mozzarella and remaining Parmesan.
6. Grill for 3-4 minutes until the cheese is melted and bubbling. Serve at once.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data