Chicken parmigiana

Method

• step 1

  Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

• step 2

  Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

• step 3

  Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

• step 4

  Heat grill to High and cook the chicken for 5 mins each side, then remove.

• step 5

  Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

• step 6

  Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

• step 7

  Serve with vegetables or salad and some pasta or potatoes, if you like.