To make this dish quicker and easier to prepare, buy pre bread crumbed chicken and top with parmesan before baking. This dish has been costed at approx £1.85 per portion
Cut the chicken breasts in half lengthways - you may need to flatten out the four fillets with a meat mallet or rolling pin to ensure even thickness throughout
Set up a breadcrumb station with the flour/egg/breadcrumb in separate trays or tubs. Season the flour with salt and cracked black pepper. Combine the bread crumbs with half of the parsley and all of the parmesan
For the sauce, heat up the olive oil in a hot pan and soften the diced white onion
Add the red wine vinegar, the chopped tomatoes and Puréety Bolognese seasoning. Simmer for 15-30 mins (add a splash of water if needed)
In a large frying pan, heat up the oil on a medium heat and cook the breaded chicken for around 3 minutes on each side or until golden brown and cooked through (you may need to do this in batches depending on the size of your frying pan)
Spoon half of the the sauce into a deep sided oven proof tray or dish then arrange the chicken on top, spoon the remaining sauce on top of the chicken fillets
Put the sliced mozzarella on top of the chicken and place under a hot grill or in a pre-heated oven and cook until the mozzarella is melted and bubbling. Finish with the remaining parsley and basil... enjoy!
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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