Crispy mozzarella topped chicken
Ingredients
- 100 g3½ oz toasted fine breadcrumbs
- 100 g3½ oz toasted mixed nuts, crushed
- 50 g1¾ oz plain flour
- 2 medium eggs
- 1 tbsp flat leaf parsley, finely chopped
- 4 skinless, boneless chicken breasts
- 10 tbsp olive oil
- 2 mozzarella balls, drained and sliced
- Salt and pepper
For the sauce:
- 5 tbsp olive oil
- 1 large red onion, finely sliced
- 8 anchovy fillets in oil, drained
- 800 g28¼ oz tinned cherry tomatoes
- 2 tbsp flat leaf parsley, finely chopped
Method: How to make Chicken breasts with mozzarella
To prepare the sauce, heat the olive oil in a medium saucepan and fry the onion and anchovies for 6 minutes until golden. Add in the cherry tomatoes and parsley, season with salt and pepper and cook, uncovered, over a medium heat for about 10 minutes, stirring occasionally with a wooden spoon.
Meanwhile, preheat the grill. Mix together the breadcrumbs, nuts and flour on a large plate. Gently beat the eggs with the parsley and a pinch of seasoning in a large bowl.
With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1cm thin. Dip into the eggs, then coat in the breadcrumb mixture.
Heat the olive oil in a large frying pan and gently fry the chicken for about 4 minutes on each side until crisp and golden. Transfer to kitchen paper to allow any excess oil to drain.
Put the chicken on a baking tray and top each one with two slices of mozzarella. Place under a hot grill until the cheese has melted.
To serve, spread 4–5 tablespoons of the sauce in the centre of each plate and place a chicken breast on top.
