Chicken parmigiana

1. 1

   Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.

2. 2

   Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.

3. 3

   Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.

4. 4

   Heat the remaining oil and the butter in a frying pan over a medium-high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.

5. 5

   Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes.

6. 6

   Uncover the chicken and bake for a further 8-10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.