2 large, skinless chicken breasts, halved through the middle

2 eggs, beaten

75g gluten free breadcrumbs

75g Parmesan, grated

1 tbsp garlic infused olive oil

half a 690ml jar passata

1 tsp caster sugar

1 tsp dried oregano

half a 125g ball light mozzarella, torn

Serves - 2


Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are about half a centimetre thick at most - they need to be thin.

Dip in the egg, then gluten free breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat oil and cook then tip in passata, sugar and oregano and garlic infused oil. Season and simmer for 5-10 mins.

Heat grill to High and cook the chicken for 5 mins each side, then remove.

Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining

Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.

Recipe adapted from: Good Food
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