Chicken Parmigiana

Ingredients

• 2 large, skinless chicken breasts, halved through the middle
• 2 eggs, beaten
• 75g breadcrumbs
• 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

Instruction

1. Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
2. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
3. Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
4. Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.