What you need:
2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumbs mixed with 75g of grated parmesan
further 75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
1 tsp caster sugar
1 tsp dried oregano
A ball of light mozzarella, sliced thinly
cherry tomatoes and your favourite
Fresh pasta to serve
What to do:
Put the chicken breasts between cling film sheets and bash with a rolling pin until thin. Dip in the egg, then in the breadcrumb mixture and set aside.
Cook the garlic in the oil for a minute, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
Under a hot grill cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with cherry tomatoes