Chicken parmigiana
Serves 2
prep: 15 mins
cook: 15 mins
Ingredients
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Fresh chicken fillets (045055)
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2 eggs, beaten (017002)
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75g breadcrumbs (355161)
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2tbsp olive oil (411029)
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1tbsp garlic puree (258000)
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690ml passata (163030)
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1tsp caster sugar (431010)
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1tsp dried oregano (422005)
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2 slices of mozzarella per chicken breast (021103)
Directions
Step 1:
Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin
Step 2:
Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce
Step 3:
Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins
Step 4:
Heat grill to High and cook the chicken for 5 mins each side, then remove
Step 5:
Pour most of the tomato sauce into a shallow ovenproof dish and top with the chicken and save a little sauce to top the chicken with
Step 6:
Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling
Step 7:
Serve immediately with your choice of side or over some pasta, if you’d like