Chicken Mozzarella

1. 1

   Coat the chicken fillets with beaten egg (well seasoned), and bread crumbs.

2. 2

   Repeat this process (coating each fillet twice).

3. 3

   Fry the crumbed chicken gently in oil or butter, or in mixture of both, until golden on both sides.

4. 4

   Drain on absorbent kitchen paper towels and place in baking dish in a single layer.

5. 5

   Meanwhile, empty can of tomatoes (including juice) into a saucepan.

6. 6

   Press down with a potato masher (or similar) to break up the pieces of tomato.

7. 7

   Add tomato paste, crushed garlic, herbs, wine and water.

8. 8

   Simmer gently for about 10 minutes- until reduced to a rich sauce.

9. 9

   Place spoonfuls over each fillet, ensuring that you reserve a couple of tablespoons of the sauce for serving.

10. 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'.

11. 11

    Serve with boiled and buttered noodles and vegetables such as zuccinnis and carrots or a crisp salad.

12. 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.

* Per serving · 4 servings · Values may vary.