Serves:
Preparation time: 15 minutes
Cook time: 30 minutes
1) Place chicken between parchment paper, tenderise and flatten using rolling pin - chicken breast should be around 1cm thick.
2) Beat egg and place in bowl and tip breadcrumbs into another bowl.
3) Dip the chicken breast in beaten egg and then place into breadcrumbs and flip to fully coat the chicken. Repeat with second chicken breast and chill.
4) While the chicken is chilling make your sauce. Add a glut of oil to a pot and bring heat to a medium.
5) Dice one garlic clove and add to pot, cook for 60 seconds to release the fragrance of the garlic.
6) Add, 400ml pasatta and stir, season with salt & pepper and add your basil and oregano.
7) Bring to a gentle boil, when bubbles appear turn heat down and simmer for 10 minutes.
8) While the sauce is simmering add 15g of butter to a pan on medium heat, when butter has melted add your bread crumbed chicken and cook on a medium to high heat for 5 minutes on either side.
9) When you flip the chicken breast add the other 15g of butter.
10) In a large pan you can cook both chicken breasts – remember to use a thermometer to check that the internal temp is 75oC. Alternatively you can cut into the chicken to see if it is white and the juices run clear. If using a small pan, cook chicken breasts separately and use tinfoil to rest cooked chicken.
11) In an oven proof dish pour your tomato (marinara) base, place breaded chicken breasts in and top with grated cheese.
12) Place in the oven at 180oC for 10 minutes.
13) Place under the grill for 3-4 minutes until cheese has melted.
14) Serve up with a crisp Italian salad and coleslaw. This dish also works great with potatoes, pasta or mixed roasted veg.
