Speedy chicken parmigiana

TIP: GLUTEN-FREE BREADCRUMBS WOULD WORK WELL IN PLACE OF FLOUR. WE LIKE PAXO

PREP TIME: 15 MINS COOK TIME: 25 MINS SKILL LEVEL: EASY CALS: 564 FAT: 26G SAT FAT: 12G CARBS: 16G

SERVES 2

This classic dish combines all the tastiest things – crispy breadcrumbs, succulent chicken, rich tomato sauce and hot, melting cheese.

YOU WILL NEED

2 chicken breast fillets, sliced lengthways

2 tbsp plain flour

1 tsp Italian herb seasoning Salt and pepper

2tbsp olive oil

2 shallots, finely sliced 1 cloved garlic, finely sliced 500g cherry tomatoes 400g mozzarella, sliced 150ml dry white wine 100g parmesan, grated Basil, to garnish

HOW TO DO IT

1 Slice chicken fillets in half. Place the flour on a large plate and season with salt and pepper and the dried Italian herbs mix. Dip the chicken in the seasoned flour, ensuring it adheres to the meat evenly.

2 Heat a large pan on medium-high and add the oil. Fry the chicken until golden on both sides. Remove it from the pan and set to one side.

3 Fry shallots with a pinch of salt for 5 mins until softened, add garlic and fry for 30 secs. Add the tomatoes and wine and cook for another 5 mins until they have softened.

4 Return chicken to the pan. Lay the slices of mozzarella over the chicken breast and then sprinkle over the Parmesan. Grill for 5 mins until melted and golden. Garnish with a few leaves of basil.