Chicken mozzarella with tomato salsa (4 portions)
Suitable for Salsa Pomarola, Salsa Arrabiatta, Salsa Leggero and Salsa Rosmarino
Pre-heat the oven to 220C/fan 200C/425F/gas mark 7.
Take 4 medium chicken breast and lightly flatten them with a rolling pin – put some cling film over chicken before bashing. Break 1 to 2 eggs in a shallow dish and mix with a little milk, put some plain flour in another shallow dish seasoned with salt & pepper. The dishes should be large enough to accommodate flattened chicken breast.
One by one coat the chicken in the egg and then the flour and lightly fry the chicken breasts in vegetable oil for about 10 to 12 minutes. The oil should be sizzling when you put the chicken in the pan and you can add a bit of butter but take care not to allow the oil to burn. Turn the chicken from time to time.
Put the chicken in an oven proof dish – cover with the tomato salsa and slices of mozzarella – you will need two 125gm mozzarella balls, drained and finally sliced. Bake in the oven for about five minutes until the mozzarella has melted.
Sprinkle a handful of fresh basil over the dish and serve.
A simpler and healthier version is to omit the coating of the chicken in the egg an flour. Instead slash the chicken breast four times with a sharp knife cutting through to the middle of the breast. Heat the oil in a large frying pan and fry the chicken gently in the oil with 3 garlic cloves that have been finely sliced. Cook for 10 minutes turning occasionally until golden all over. Place in the oven proof dish a follow instructions above.