Chicken Parmigiana

Breaded chicken breast fillets topped with tomato sauce and melted mozzarella, served with a crisp salad.

SHOPPING LIST

• chicken breast fillets4
• plain flour50g
• egg2
• breadcrumbs100g
• passata400g
• mozzarella ball1
• parmesan cheese30g
• dried basil1 tsp
• olive oil2 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Flatten each chicken breast fillet to an even thickness with a rolling pin.
2. 2Season the flour with salt and pepper, then dip each fillet in flour, then beaten egg, then breadcrumbs.
3. 3Heat the olive oil in a frying pan and cook the breaded chicken for 3 minutes each side until golden.
4. 4Mix the passata with the dried basil and spread half over the base of a baking dish.
5. 5Place the chicken fillets on top and cover with the remaining passata.
6. 6Tear the mozzarella over the chicken and sprinkle with parmesan.
7. 7Bake at 200°C for 20 minutes until the chicken is cooked through with no pink and the cheese is melted.

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