2 chicken breasts, each about 175 g (6 oz), halved lengthways
2 eggs, beaten
75 g (3 oz) breadcrumbs
75 g (3 oz) freshly grated Parmesan cheese
1 tablespoon olive oil
2 garlic cloves, crushed
350 g (11 1/2 oz) ready-made passata
1 teaspoon caster sugar
1 teaspoon dried oregano
150 g (5 oz) mozzarella cheese, drained
Put the chicken breasts between 2 sheets of clingfilm and beat with a rolling pin until they are 1 cm (1/2 inch) thick. Dip the chicken in the egg and then in the breadcrumbs mixed with half the Parmesan. Set aside on a plate in the refrigerator.
Meanwhile, heat the oil in a large, heavy-based frying pan and cook the garlic for a few seconds. Add the passata, sugar and oregano. Simmer for 5–8 minutes until thick and pulpy.
Cook the chicken under a preheated hot grill for 5 minutes on each side until pale golden. Pour the tomato sauce into a shallow, ovenproof gratin dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3–4 minutes until the cheese has melted and the sauce is bubbling. Serve with salad or vegetables, if liked.