Ingredients

(serves 2)

Roasted Tomato Sauce

4 cloves garlic, crushed

A good pinch of chilli flakes

1/4 cup olive oil

1 can whole cherry tomatoes

1 can tomato passata

A good pinch of salt

1/4 cup finely grated Parmesan cheese

Chicken Parm

2 large chicken breasts

2 Tablespoons flour

2 Tablespoons milk

1 egg

1 cup panko breadcrumbs

To Finish

1 large ball fresh buffalo mozzarella

4 slices prosciutto

Lots of fresh basil leaves

A good drizzle of olive oil

Roast It

Preheat oven to 220’C.
To make the tomato sauce crush 4 garlic cloves and heat 1/4 cup olive oil in an oven proof pot on medium heat. Add garlic to pot along with chilli flakes and cook for about 3 minutes stirring often, until garlic is golden. Add both cans of tomatoes and a good pinch of salt and bring to a simmer.
Once simmering, remove from heat and transfer to oven to cook for 1 hour. After an hour remove from oven and scrape any burny bits off the side of the pot and into the sauce. Return to the oven to cook for 1 more hour.
After an hour remove from oven and again scrape any burny bits back into the sauce.
Season to taste with salt and pepper and add Parmesan cheese. Cool slightly before blending, until very smooth. You could also skip the blending and keep it chunky!

Prep It

Pat chicken dry and butterfly. To do this place your hand flat on top of chicken breast and slice through horizontally until your almost all the way through. Open the breast up like a book and flatten. Repeat with second breast and then cover both with a piece of baking paper. Use a mallet, rolling pin or base of a pot to bash the chicken out so it’s about 1cm thick. Season with salt and pepper and set aside.
Place milk and egg in a bowl and whisk until smooth.
Place panko breadcrumbs in a second bowl and chicken in a third bowl.
Add flour to bowl with chicken and toss well to coat. Transfer chicken, one breast at a time to egg mixture, coating well and then transferring to breadcrumbs. Really press the breadcrumbs onto the chicken so they stick well. Set crumbed chicken aside to fry.

Cook It

When you are ready to eat and your sauce is ready, preheat oven grill to high.
Heat a drizzle of oil in a large fry pan on medium to high heat. Cook chicken for 3-4 minutes each side, until golden brown and cooked through. Transfer to a oven tray and season with salt and pepper.
Lay prosciutto over chicken and top with slices of mozzarella. Grill in oven for 2-3 minutes, until cheese us melted.

Serve It

Spoon roasted tomato sauce onto plates and spread out. Top with chicken, sprinkle over basil and drizzle with olive oil.

Eat It!