Chicken Parmigiana

Serves 4 if cooking for less adjust the amount of chicken but the rest of the ingredients could remain the same as they are just sauces and coatings.

1 tablespoon olive oil

1 garlic clove crushed

1 400g tin of chopped tomatoes

1 tablespoon tomato puree

20g packet basil leaves (chopped)

50g parmesan cheese grated

4 skinned and bone breast of chicken or fillets of quorn

For coating the chicken /quorn

25g seasoned flour in a flat bowl

1 egg beaten in another flat bowl

For putting on top of the chicken

150g of mozzarella sliced

basil to garnish, salt and pepper

oven 200C

-Put olive oil and garlic into a pan, as soon as it starts to sizzle add the tomatoes and tomato puree. Simmer for about 10 minutes until thickened. Stir in the basil and some seasoning to taste. Set the sauce to one side.

Mix half the parmesan with the flour in the shallow bowl.

Melt the butter in a med frying pan. Dip the chicken breasts into the egg and then into the flour mixture until coated. Add them to the pan and fry for 3 mins on each side, not so hot as the butter burns. Chicken should now be lightly golden.

Transfer the chicken to a shallow oven proof dish. Pour over the tomato sauce you made earlier. Put on top of that the slices of mozzarella and rest of parmesan. Cover loosely with foil and bake in oven for 15 mins or until lightly browned.