Chicken parmesan

• large, skinless chicken breasts↗2

  halved through the middle

• eggs↗2

  beaten

• breadcrumb↗75g g
• parmesan↗75g g

  grated

• olive oil↗1 tbsp tbsp
• garlic cloves↗2

  crushed

• half a 690ml jar passata
• caster sugar↗1 tsp tsp
• dried oregano↗1 tsp tsp
• half a 125g ball light mozzarella

  torn

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 4

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

5. 5

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

6. 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.

7. 7

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