If you want to create a fuss at dinner time in the family household then this dish will do just that, with breaded chicken breasts served with tomato sauce, cheese, basil and pasta.
Ingredients
4 x chicken breasts
2x 400g tinned chopped tomatoes
3 tbsp tomato puree
1 x onion – diced
2 x garlic cloves – crushed
50g plain flour
100g breadcrumbs
2 whole eggs – whisked
75g fine grated parmesan cheese mixed in with the breadcrumbs
1 or 2 mozzarella balls, sliced
Fresh basil
Olive oil
Salt
Black pepper
Method
Pre-heat oven 180c/Gas mark 4 First make the tomato sauce. Add the diced onion and garlic to a medium-sized pan on a medium heat. Slowly cook the onions and garlic until soft.
Add the tomato puree followed by the chopped tomatoes. Season well with salt and lower the heat to a gentle simmer.
Next, whilst the tomato sauce is cooking take the chicken breasts and place between two pieces of cling film. Using a rolling pin or something heavy batter out the chicken until roughly 1cm thick.
In three separate trays have your flour, eggs and breadcrumbs ready.
First coat the chicken in flour, then into the egg followed by the breadcrumbs.
In a frying pan, heat a small amount of oil on a medium heat. Lay each chicken breast into the oil and cook on a medium heat on each side until golden brown.
Lay the tomato sauce in an oven proof dish, lay the chicken on top followed by the sliced mozzarella scattered over it. Bake in the oven for around 15-20 mins.
Remove from the oven and serve with fresh chopped basil and your choice of pasta.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here