Chicken Parmigiana

2 Tbsp Olive Oil

2 Garlic cloves, crushed 

400g tin Chopped Tomatoes

4 Chicken Breasts

50g Panko breadcrumbs 

50g Plain Flour

2 free-range Eggs, beaten 

25g Butter

Pinch Chilli Flakes

100g Mozzarella, cut into 5mm slices

Handful fresh Basil

Sea Salt

Heat 1 Tbsp of the Oil in a saucepan over a medium heat and fry the garlic until soft

Add the Tomatoes and very gently simmer for 30 minutes

Preheat the oven to 200C

Lay the Chicken Breasts in between two sheets of cling film and beat with a rolling pin, until flattened slightly

Season the Flour with salt and pepper in a shallow bowl or plate

Put the Eggs in another shallow bowl. and the Breadcrumbs in a third

Coat the Chicken in the Flour, Egg and then in the Breadcrumbs

Place in the fridge for about 30 minutes

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

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.

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

To serve, place the Chicken on each plate together with Vegetables of your choice