The ultimate comfort food with the dream marinara sauce.
Make sure you add the passata 20 seconds after adding the garlic. You don’t want a burnt garlic taste ruining the sauce.
Cooking Time (includes preparation time): 40 Minutes
4 Chicken Breasts - £4.00
1 Bunch of Basil - £0.70
1 Ball of Mozzarella - £0.47
A 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 the marinara sauce. Get a frying pan on the heat, add a big glug of olive oil and add 2 crushed garlic cloves. Fry for 20 seconds and pour in your passata. Add 300ml of water and bubble down until thickened.
Once thick, add a big handful of fresh basil. Mix it in and remove the sauce from the heat.
Chicken time. Take a chicken breast. You are going to butterfly it. With a sharp knife, cut from one side, length ways, to half way through. 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 chicken breasts.
Coat each breast in beaten egg (seasoned with salt and pepper) followed by 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.
Spoon your sauce into a baking dish and lay your chicken pieces on top. Add 3 slices of mozzarella to each piece. Cover the chicken with grated Parmesan. Season with pepper and drizzle on some olive oil. Place under a hot grill for 10 minutes or until golden and bubbling.
Remove from the oven and tuck in. Enjoy!