A simple weeknight dinner that everyone will enjoy.
|1||Egg, lightly beaten|
|1 cup||Breadcrumbs, dried|
|½ cup||Parmesan cheese, grated|
|4||Chicken breasts, skinless, halved horizontally (Main)|
|1 splash||Olive oil, to fry|
|200 g||Mozzarella cheese, thickly sliced|
|1 ½ cups||Tomato pasta sauce|
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- Place beaten egg in a shallow dish. Combine breadcrumbs and parmesan on a tray and season well with salt and pepper.
- Dip chicken breasts in beaten egg and then in breadcrumb mixture to coat on both sides. Heat grill on high.
- Heat oil in a nonstick frying pan, then cook chicken in two batches over a medium heat for 5 minutes on each side until brown. Transfer to a baking dish. Top each piece of chicken with a slice of mozzarella.
- Grill chicken for 5 minutes until the cheese melts and turns golden brown. At the same time, heat the tomato pasta sauce. Spoon sauce onto serving plates. Serve two pieces of chicken per person on top of sauce.
Tip: When dipping the chicken portions in egg, let excess egg drip off before rolling in crumbs. Then press the crumb mixture on to the chicken to coat the portion securely.