Frango à parmegiana com muçarela

Ingredientes

• 4 Chicken breasts
• 150 g Grated mozzarella cheese
• 3 tbsp Plain flour
• 2 Eggs ( whisked)
• 100 g Breadcrumbs (any will do, we used a mixture of Panko and Golden)
• 1 tbsp Olive oil
• 300 g Passata
• 4 Tbsp Tomato and Garlic puree (we used Gia brand)
• 3 tbsp Chopped Basil (fresh) (If using dried basil only 2 tsp)
• 2 tbsp Grated Parmesan
• Salt & Black Pepper
• 1 bag Salad
• Spaghetti (or other pasta)
• Sautéed Potatoes
• Chips

Modo de preparo

1. 1

   Slice: Preheat Oven to 200°C/ 180°C fan / 400°F/ Gas mark 6. Slice the chicken breasts in half length-ways to create a flap (do not cut all the way through)

2. 2

   Stuff: Fill with a handful of mozzarella, fold the top of chicken breast back over the top

3. 3

   Breaded: Dip the stuffed chicken breast in the following bowls, in turn.1.bowl of flour2.bowl of egg3.bowl of breadcrumbs

4. 4

   Fry the breaded chicken breasts in oil for 3 minutes on each side. (Remember, this is to crisp up the coating not to cook the chicken)

5. 5

   Sauce: In a oven dish, pour in passata, tomato & garlic puree, basil, salt and pepper. Stir together.

6. 6

   Parmesan: Add breaded chicken breasts on top of the sauce, sprinkle with Parmesan

7. 7

   Cover with foil, cook for 25 - 30 minutes.

8. 8

   Pasta: Serve chicken on top of spaghetti scooping up the tomato sauce to pour remaining sauce on top of the chicken, add one last sprinkle of Parmesan.

9. 9

   Alternative: Or serve with sauteed potatoes and salad.