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1
Coat the chicken fillets with beaten egg (well seasoned), and bread crumbs.
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2
Repeat this process (coating each fillet twice).
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3
Fry the crumbed chicken gently in oil or butter, or in mixture of both, until golden on both sides.
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4
Drain on absorbent kitchen paper towels and place in baking dish in a single layer.
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5
Meanwhile, empty can of tomatoes (including juice) into a saucepan.
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6
Press down with a potato masher (or similar) to break up the pieces of tomato.
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7
Add tomato paste, crushed garlic, herbs, wine and water.
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8
Simmer gently for about 10 minutes- until reduced to a rich sauce.
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9
Place spoonfuls over each fillet, ensuring that you reserve a couple of tablespoons of the sauce for serving.
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10
Place a thick slice of Mozzarella cheese on each portion and bake in moderate oven for about 20 minutes' Add a little water to the remaining tomato sauce-creating a small amount of thin tomato'gravy'.
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11
Serve with boiled and buttered noodles and vegetables such as zuccinnis and carrots or a crisp salad.
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12
A VARIATION to this easy recipe is to use chicken breasts instead of fillets and making a slit through the centre of each one, stuff with a mixture made up of cooked and chopped spinach, finely chopped onion and crumbled Feta cheese.
