Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 800g tinned chopped tomatoes
- 1 pinch of sugar
- 1 small handful of fresh basil leaves, finely chopped
- 1 tbsp balsamic vinegar
- 60ml red wine
- For the chicken
- 2 Inishella Chicken Fillets
- 100g plain flour
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 100g breadcrumbs
- 1 egg
- 2 tbsp olive oil
- 100g Mozzarella, sliced
- 50g Parmesan, grated
- Salt and black pepper
- To serve - Cooked Spaghetti, Extra grated Parmesan and Garlic bread
Method:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- First, make the sauce. Heat the oil in a saucepan over a medium heat. Cook the onion and garlic for 5-6 minutes, stirring occasionally, until softened.
- Add the tomato purée and cook, stirring, for one minute.
- Add the tinned tomatoes, balsamic vinegar and red wine. Turn the heat to high and bring to the boil.
- Reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.
- Stir in the basil and turn off the heat while you prepare the chicken.
- To make the chicken, place the chicken between two sheets of cling film and pound to an even thickness using a rolling pin or meat mallet. Season with salt and black pepper.
- Place the flour in one shallow bowl and stir in the paprika and Italian seasoning.
- Beat the egg in a second bowl and pour the breadcrumbs into a third.
- One piece at a time, dredge the chicken in the seasoned flour, then in the beaten egg, and then in the breadcrumbs, pressing them on to coat thoroughly.
- Heat the oil in a pan over a medium-high heat. Cook the chicken for 3-4 minutes per side or until browned all over.
- Add the sauce to a baking dish, place the chicken on top, and add Mozzarella and Parmesan on top of the chicken and bake for 15-20 minutes or until the chicken is completely cooked throughout and the cheese is golden and bubbling.
- Serve with spaghetti, a sprinkle with extra Parmesan and garlic bread if desired for mopping up the sauce.
