4 boneless, skinless chicken breasts, about 150 g (5 oz) each
2 tablespoons plain flour
2 eggs, beaten
100 g (3 1/2 oz) fresh breadcrumbs
75 g (3 oz) Parmesan cheese, grated
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
400 g (13 oz) can chopped tomatoes
1 teaspoon dried oregano
1/4 teaspoon dried chilli flakes
8–10 basil leaves, shredded
200 g (7 oz) mozzarella cheese, sliced
Place each chicken breast between 2 pieces of clingfilm and, using a meat mallet or rolling pin, flatten each one to an even thickness of about 1 cm (1/2 inch).
Place the flour in one shallow bowl, the eggs in another and the breadcrumbs and Parmesan mixed together in a third.
Dip each chicken breast firstly in the flour, then the egg and finally the breadcrumb and Parmesan mixture so that it is completely coated. Chill for a few minutes.
Heat 1 tablespoon of the olive oil in a frying pan and sauté the onion and garlic for 2–3 minutes. Add the chopped tomatoes, oregano and chilli flakes and simmer for 10 minutes.
Meanwhile, heat the remaining olive oil in another frying pan and cook the chicken breasts for 4–5 minutes on each side, until golden.
Pour the tomato sauce into an ovenproof dish. Place the chicken on top and sprinkle with the basil. Top each one with slices of mozzarella and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, or until the mozzarella is melted and golden and the chicken cooked through.