SUPER EASY CHICKEN PARM

Serves: 4

1/2 cup (125 mL) bottled tomato passata

1/4 cup (60 mL) dry Italian bread crumbs

1 lb (454 g) boneless, skinless chicken breasts, about 2

2 tbsp (30 mL) butter, divided 1 clove garlic, minced

2 tbsp (30 mL) all-purpose flour 1 cup (250 mL) milk

1/2 cup (125 mL) shredded mozzarella

1/2 cup (125 mL) grated Parmesan

2 tbsp (30 mL) chopped fresh basil (optional)

4 small Italian buns (optional)

1. Preheat oven to 400 F

(205 C). Spread passata over base of a 9-by-13-inch (3 L) casserole dish. Place bread crumbs on a plate.

2. Horizontally slice chicken breasts in half to form 4 cutlets. Press both sides of each cutlet into bread crumbs to coat. Set aside. Melt 1 tbsp (15 mL) butter in a large non-stick frying pan. Add chicken, cooking until golden brown on each side for 2 to 4 minutes (chicken will not be cooked through). Place in casserole dish.

3. Wipe pan clean. Melt remaining 1 tbsp (15 mL) butter in the clean pan. Add garlic; cook for 1 minute. Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella.

4. Drizzle mozzarella sauce over chicken. Sprinkle with Parmesan. Bake for 15 minutes. Sprinkle with basil. Serve as is, or place chicken and some sauce in buns.