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Yields1 Serving

Chicken breast ( 1 per person )

100g finely grated Parmesan

100g fresh breadcrumbs ( I used ciabatta but use what you have)

1 beaten egg

1 garlic glove chopped finely

1 shallot finely chopped

1 garlic clove sliced very finely

2 tins tomatoes ( I used cherry but any tinned tomatoes will do )

1-2 tspns dried oregano

Salt and pepper

Olive oil

A good handful of grated mozerella or a torn mozerella ball

A little fresh basil

Heat oven to 180C

Lay the chicken between 2 pieces of grease proof paper and batter them out to about 1/4" thick

Dip in beaten egg

Mix the breadcrumbs and Parmesan with the finely chopped garlic

Coat the chicken in the breadcrumb mix on both sides

Heat a little oil in a pan and seal the chicken on both sides

Transfer to the oven to finish cooking

Heat a little olive oil in a large pan

Sauté the shallot for 3 minutes

Add in the sliced garlic and sauté for a further 2 minutes

Add in the tomatoes and oregano

season with salt and pepper

Add water to loosen if needed and simmer for about 30 minutes

Stir torn basil into sauce

Put the chicken into the sauce , top with a little mozerella and serve when it melts

I served with tagliatelle tossed in the sauce

CategoryChicken

Ingredients