Chicken Parmigiana

Bill Granger makes a tasty Italian chicken dish with fresh basil, Parmesan and mozzarella...

Serves 4

Ingredients

2 tbsp olive oil, plus extra for drizzling2 garlic cloves, crushed 400g tin chopped tomatoes 1 tsp sea salt 1 tsp sugar a handful of torn basil leaves 4 chicken breasts 100g fresh mozzarella cheese, roughly torn 50g grated Parmesan

Method

• Heat half the olive oil in a saucepan, add the garlic and cook, stirring, for a few seconds.

• Add the tomatoes, salt, sugar and some ground black pepper and cook, stirring occasionally, for about 15 minutes until the oil rises to the surface and the sauce reduces and thickens.

• Remove from the heat and stir in the basil. Preheat the oven to 180C. Heat the remaining oil in a large non-stick frying pan over high heat. Add the chicken, cook for 1–2 minutes on each side until golden and then transfer to a large baking dish.

• Pour the tomato sauce over the chicken, top with the mozzarella and sprinkle with Parmesan. Drizzle with a little more olive oil.

• Bake for 20 minutes until the cheese is melted and bubbling.

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