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