The ultimate comfort food. With the dream marinara sauce.
Make sure you add the passata 20 seconds are adding the garlic – you don’t want that burnt garlic taste ruining the sauce.
Cooking Time (includes preparation time): 40 Minutes
- 4 Chicken Breasts - £4.00
- Bunch of Basil - £0.70
- 1 Ball of Mozzarella - £0.47
- Block of Parmesan - £2.00
- Garlic - £0.30
- Breadcrumbs - £0.75
- 1 Egg - £0.89
- 680ml Jar of Passata - £0.62
- Total Cost - £9.73 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
- Start with Marinara sauce. Crush 2 cloves of garlic into a frying pan with a big glug of olive oil. Fry for 20 seconds, and then pour in your passata. Add 300ml water, and bubble down until thickened. Once thick, add a big handful of fresh basil. Mix it in, and then remove the sauce from the heat.
- Chicken time. Take a breast. You are going to butterfly it. With a sharp knife, cut one side, lengthways, half way through. Then, lie the breast cut side down, and cover with a piece of cling film. Get a rolling pin, and bash the chicken until it is about the thickness of a £1 coin. Do this with all the breasts.
- Coat each breast in beaten egg (seasoned with salt and pepper) and then breadcrumbs.
- Heat a frying pan with some oil. Add the chicken piece by piece, frying for 3-4 minutes on each side until crisp and golden.
- Get a baking dish. Spoon your sauce into the dish, and then lay your chicken pieces on top. Add 3 slices of mozzarella to each piece, and then cover the chicken with grated parmesan. Season with pepper, drizzle on some olive oil and then place under a hot grill for 10 minutes or until golden and bubbling.
- Remove from the oven and tuck in. Enjoy!