If you love eggplant parmigiana, you’ll also love this and if you don’t like eggplant, you get the comforting benefits of the dish without the eggplant. This is a great family meal and everyone loves gooey mozzarella with chicken and tomato passata.
Serves 4
2 large boneless, skinless chicken breasts, halved through the middle
2 eggs, beaten
about 6 to 8 tbsp breadcrumbs
about 6 to 8 tbsp Parmesan cheese, grated
1 tbsp olive oil
2 garlic cloves, crushed
14 fl oz tomato passata, or a good marinara sauce
1 tsp superfine sugar (caster)
1 tsp dried oregano
3 to 4 oz ball fresh mozzarella, torn
Preheat the oven to 400 F
Place the beaten egg in a low shallow bowl, and place the breadcrumbs in another bowl mixed with 1/2 the Parmesan cheese.
Place the chicken breasts between cling film (saran wrap) and bash them out with a rolling pin until they are about 1/8″ thick. Season both sides of the chicken with salt and pepper, then dip them in the beaten egg, then the breadcrumb/Parmesan cheese mixture.
Set aside on a plate in the fridge while you make the sauce
Heat the oil and cook the garlic gently for 1 minute, then tip in the tomato passata, sugar and oregano. Season with salt and pepper and simmer for 5 to 10 mins.
Heat the broiler to high and cook the chicken for 5 mins on each side, then remove, OR you can saute the chicken in a mixture of oil and butter until lightly golden and cooked instead of using the broiler.
Pour the tomato sauce into a shallow ovenproof dish and top with the chicken pieces. Scatter over the mozzarella and remaining Parmesan cheese put in the oven for 20 to 30 mins, until the sauce is bubbling and the cheese has melted.