Chicken Parmigiano with Basil Mash

SERVES 4 For the Chicken Parmigiano:

500g Moy Park chicken fillets 8 tbsp homemade tomato sauce 150g buffalo mozzarella

50g Parmigiano Reggiano, freshly grated or shavings

Salt and black pepper

Fresh basil leaves to garnish

For the Basil Mash:

400g mashed potatoes Prepared basil pesto

For the Homemade Tomato Sauce:

Oil and butter for frying

2 garlic cloves, finely chopped 2 small onions, finely chopped

2 x 400g tins of chopped tomato ½ pint red wine

30g sugar

Salt and black pepper 1 Butterfly the chicken by running a sharp knife across the breast until it flattens out to an even thickness.

2 Heat the oil and butter in a heavy-based pan over a medium heat.

3 Add the garlic for 30 seconds and then add the onion and sweat gently for 10 minutes, making sure not to colour the onion.

4 Pour in the wine and boil to reduce for five minutes.

5 Add in the tomato, sugar, salt, pepper and boil briskly for 10 minutes until it reduces and thickens.

6 Add the basil and blend briefly in a blender or food processor, but not to a purée. 7 Chargrill the chicken fillets gently on both sides for five minutes on a grill pan and transfer to an ovenproof dish.

8 Spoon over the hot tomato sauce and arrange slices of mozzarella on top.

9 Sprinkle with the Parmesan and season.

10 Bake in a preheated oven at 180˚C/160˚C fan/gas mark 4 for 15 minutes, until cooked through and bubbling.

11 Fold the basil pesto through the mashed potato.

12 Place the chicken Parmigiano on top, drizzling all the sauce around the plate and garnish with a sprig of fresh basil.