Chicken Parmigiana

Prep: 20 mins

Cooking: 10-15 mins

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

2 chicken breasts, skin removed

150g breadcrumbs

1 ball of fresh mozzarella

basil to garnish

Store-cupboard essentials:

2 medium eggs, preferably free-range or organic

fine salt and freshly ground pepper

1 tablespoon dried herbs

4 teaspoon salted butter, plus extra if needed

olive oil

1x400g tin of chopped tomatoes

1 tsp oregano

SLICE each chicken breast horizontally across the middle to make 4 fillets.

COVER with cling film and, using a meat mallet or a rolling pin, pound each fillet until it is about 0.5cm thick.

BEAT the eggs in a shallow dish,  and season with salt and pepper. Place the breadcrumbs on a plate and mix in the herbs.

DIP a piece of chicken first in the egg and then coat in the herby breadcrumbs.

MELT the butter with a glug of olive oil in a frying pan over a medium heat.

COOK the chicken for about 2-5 minutes on each side, until cooked through. You may need to cook the chicken in batches, depending on the size of your pan – use a teaspoon of butter and olive oil per chicken piece.

PREHEAT your over to 180c

PLACE your chicken to the side once cooked

BLEND the tin of tomatoes, oregano and tablespoon of extra virgin olive oil in a food processor or hand held blender. Season with salt and pepper.

PLACE the chicken in an oven proof dish

COVER the chicken evenly with the tomato sauce

TEAR and scatter the mozzarella over the chicken.

COOK the chicken in the oven for approx 15 minutes to heat the dish and melt the mozzarella.

GARNISH the chicken with basil leaves and serve.