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1
Mix the panko, parsley, and garlic well (add powdered cheese if you like).
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2
Prick the chicken breast with your fork and sprinkle with salt and pepper.
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3
Tenderize with a rolling pin to make it evenly thick.
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4
Make a slit horizontally through the centre of the thickness.
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5
Put a folded-in-half slice of cheese inside.
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6
To prevent the cheese from leaking, push the cheese in completely.
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7
Thinly grease the surface of the chicken breast with olive oil and coat with the prepared bread crumb mixture by pressing hard.
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8
(Olive oil is not particularly necessary.)
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9
Fry the chicken breast on both sides in a frying pan until golden brown.
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10
Cover with a lid to cook through.
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11
It's ready when you insert a skewer and clear juice comes out (if the juice is still cloudy, cook for a little longer).
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12
Pour the tomato sauce into the same frying pan and cook down for a while (see the hints).
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13
(If you want to add garlic, follow Step 9.)
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14
Transfer the chicken to a plate and cover generously with the sauce.
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15
Sprinkle with basil or parsley and serve.
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16
You can use any cheese.
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17
I used cheddar cheese this time.
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18
Its flavour is good for the chicken.
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19
Before pouring in the tomato sauce, add the sliced garlic.
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20
Cook over low heat to infuse the oil with its flavour and add the sauce.
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21
It will be tastier.
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22
You can use shop-bought tomato sauce, but I recommend using a home-made one.
