3largechicken breastshalved horizontally to make 6 fillets
2 cups breadcrumbs
1/2cupfresh grated parmesan cheese
1teaspoongarlic or onion powder
1/2cupolive oilfor frying
For The Sauce:
14ounces(400 g) tomato puree(Passata)
Salt and pepperto taste
1teaspoondried Italian herbs
For The Topping:
8ounces(250 g) mozzarella cheesesliced or shredded
1/3cupfresh shredded parmesan cheese
2tablespoonsfresh chopped basil or parsley
For The Chicken:
Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of marinara sauce. Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
For The Sauce:
Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
Add the tomato puree, salt and pepper to taste, herbs and one whole carrot. Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed. Remove carrot before serving.