Chicken Parm Supreme

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Step 1.

Start with the marinara sauce. Get a frying pan on the heat, add a big glug of olive oil and add crushed garlic cloves. Fry for 20 seconds and pour in your passata. Add 300ml of water and bubble down until thickened.

Step 2.

Once thick, add a big handful of fresh basil. Mix it in and remove the sauce from the heat.

Step 3.

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.

Step 4.

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.

Step 5.

Coat each breast in beaten egg (seasoned with salt and pepper) followed by breadcrumbs.

Step 6.

Heat a frying pan with some oil. Add the chicken piece by piece, frying for 4 minutes on each side until crisp and golden.

Step 7.

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.

Step 8.

Remove from the oven and tuck in. Enjoy!

Make sure you add the passata 20 seconds after adding the garlic. You don’t want a burnt garlic taste ruining the sauce.

4 Chicken Breasts
Bunch of Basil
150g Mozzarella
150g Parmesan
2 Cloves of Garlic
100g Breadcrumbs
1 Egg
680ml Passata
Salt
Pepper
Olive Oil