Recognisable on the menu of your favourite bistro pub, this delicious dish is simple to make yet rich in flavour. Ready for the dinner table in just 30 minutes, this classic comfort food dish makes a quiet finish to a busy week.
2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn
Halve the 2 skinless chicken breasts through the middle making 4 even pieces, then place the pieces of chicken between cling film sheets. Using a rolling pin, lightly batter the chicken pieces until they are the thickness of your thumb.
Dip the chicken in the 2 beaten eggs, then 75g of breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a covered plate in the fridge while you make the sauce.
Heat 1 tbsp of olive oil and 2 crushed garlic cloves into a pan for 1 min. Then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season with mixed herbs and simmer for 5-10 mins.
Heat grill to High and cook the chicken for 5 mins each side, then remove. If you prefer your meat with more aromatic taste, season with your favourite pungent herbs, like paprika or chili flakes.
Pour your tomato sauce into a shallow ovenproof dish and top with the seasoned chicken.
Scatter over torn pieces of half a 125g ball of light mozzarella, and the remaining grated parmesan, and oven grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
Serve with something green to compliment the chicken’s succulence, or a side of seasoned roast potatoes.
For an extra kick of savoury goodness, add a splash of wine, chicken stock or tomatoes and spinach during the grilling process. Or use extra-virgin olive oil for the sauce and simmer it gently, stirring regularly so the sauce doesn’t catch on the base of the pan.
Using raw ingredients adds freshness to the dish and preserves the moistness of the chicken. Fresh Parmesan cheese or Provolone paired with garden-harvested basil or oregano marinades the dish with flavours from the heart of Italy.