Chicken Parmigiana

Cooking time: 30 mins

SERVES: 4

Ingredients

- 4 x skinless chicken breasts.
- 10g onion powder.
- 10g garlic powder.
- 3g dried oregano.
- Salt.
- Cracked Black pepper.
- 200g plain four.
- 2 eggs beaten.
- 200g panko breadcrumbs.
- Sunflower oil for frying.
- 50g Salted butter

- 500g cherry tomatoes.
- 10g sliced garlic.
- 50g olive oil.
- 5g salt.
- 10g sugar.
- 3 stems of basil.

Method

- Butterfly your chicken breast and smack it flat with a meat hammer.
- Then season the fillets with the herbs ,spices, salt & pepper.
- When it comes to pané, you should set up your bowls from right to left. Flour, egg, panko.
- Dredge in each from right to left, starting with the flour, and then place to one side.
- Heat your oil in a large frying pan and fry the chicken for two minutes each side finishing with the salted butter.
- Once golden brown. Remove and place on a clean tray.
- heat the oil to a medium heat in a sauce pan.
- Add the tomatoes and the garlic and sweat for 35 minutes until you have a rich tomato sauce.