Printer-friendly version

Delicious and favorite chicken dish that is a hit with children and adults alike. We have kept this as a fairly basic recipe, but there are great ways to ‘jazz’ it up for a dinner party or special occasion. See our tips.

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

INGREDIENTS:

2 large chicken breasts, halved lengthwise through the middle
1 jar of passata, 24 fl oz
3 cloves of garlic, chopped and lightly crushed
1 tablespoons of dried oregano
2 eggs, beaten
3½ oz of breadcrumbs
3½ oz of parmesan, grated
1½ tablespoons of olive oil
4½ oz of mozzarella, pulled into shreds

METHOD:

Lightly ‘bash’ out the chicken breasts between 2 pieces of cling wrap, until they are about .25 in. thick. This tenderizes the chicken and also makes it quicker to cook.

Mix half of the parmesan with the breadcrumbs, dip into the egg mixture, then coat with the breadcrumb and parmesan mixture. Set aside.

Make your sauce by softening the garlic in the olive oil for about 1 minute, then add the passata, sugar and oregano. Simmer on a low heat for about 10 minutes to let the flavors develop. Season to taste.

Grill the chicken on high for about 4-5 minutes each side until cooked through but not dry. Put the tomato sauce into a shallow dish, and place the chicken in. Scatter over the remaining parmesan and dot the torn mozzarella evenly over the chicken.

Grill for another 3 minutes (until cheese has melted).

Serve with crushed baby potatoes and green beans, or pasta and salad as a suggestion.

TIPS:

Enhance your sauce by adding chopped aubergine/eggplant and chopped courgettes/zucchini for a more Mediterranean dish.

Wrap your chicken in Parma ham or normal ham before breadcrumbing, dip again into egg mixture and then breadcrumb for another dimension to your dish.

For an alternative dish, and if you like veal or pork fillets, use the same principle as the recipe above.