Friday, January 13, 2017

Let’s be honest, melted cheese makes

  • 2 Large Chicken Breasts
  • 1 – 2 Eggs
  • 50g Breadcrumbs
  • 50g Parmesan, freshly grated
  • Salt & Pepper
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, crushed
  • 500g Carton of Passata
  • 1 tsp Caster Sugar
  • 1 tsp Dried Oregano
  • 125g Ball of Fresh Mozzarella
  • Preheat your oven to 200°C/Fan 180°C.

How to Make It

  • Slice each chicken breast in half, then flatten to about 1cm thick. I find it easiest to cover loosely in cling film & bash with a rolling pin. Season both sides with salt.
  • Beat the egg in a shallow dish/bowl and, in another bowl, mix together the breadcrumbs, half the parmesan and season with salt.
  • Dip each chicken in the egg, then into the crumbs to cover. Shake off any excess and place on a baking tray.
  • Bake in the preheated oven for about 5 minutes on each side.
  • To make the sauce, heat an ovenproof dish over a medium heat on the hob then add the oil.
  • Throw in the garlic and fry for a minute. Then add the passata, sugar & oregano and season with salt & pepper.
  • Bring to the boil & simmer for a couple of minutes.
  • Make 4 wells in the tomato sauce, place the chicken into each one, then spoon some sauce over them.
  • Tear the mozzarella and scatter over the top along with the remaining parmesan cheese.
  • Bake in the preheated oven for 15 mins until the cheese is golden and bubbling.
  • You can serve this with whatever you like. Boiled potatoes, pasta, rice, chips, salad, anything! It’s not too offensive either, so fussy eaters will likely enjoy it too. I mean, it’s essentially just chicken, tomato sauce & tons of melted cheese. What’s not to like?! I will definitely be making this one again!

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