You can easily make the sauce in advance (store it in the fridge or freezer) to whip this satisfying dish up. Serve with some crisp salad on the side.
Mozzarella cheese, for the top
Parmesan cheese, to grate on top
Fresh basil, to sprinkle on top
3/4 cup almond meal
1/4 cup grated parmesan
Salt and pepper to taste
1 teaspoon dried or fresh herbs (optional)
1 egg with a dash of milk, whisked
500 grams chicken breast (2 chicken breasts sliced lengthways)
2 cloves of garlic
2 tins of tomatoes
Splash of olive oil
Generous pinch of salt
Crack of black pepper
Sprinkling of chilli flakes
1/2 teaspoon dried oregano
To make the sauce:
PEEL, CRUSH, HEAT, ADD, SIMMER…
Peel and crush the garlic. Add a splash of olive oil and the garlic in a saucepan over medium heat, being careful not to burn the garlic. Add the tinned tomatoes, salt, pepper, chilli and oregano. Let it simmer for 30 minutes, stirring occasionally. Taste for salt, pepper and chilli according to your taste.
To crumb and cook the chicken:
SLICE, SEASON, WHISK, MIX, DIP, COAT, PRESS, FRY, SERVE…
If using chicken breast, slice them in half lengthways so they are thinner (this will help with cooking and will make your chicken go further). With the thighs, you can leave them as they are, or cut them in half to stretch them further. Wash and pat dry the chicken with kitchen towel. Lightly salt and pepper the chicken on both sides.
In a small bowl, whisk the egg and a splash of milk together and add some salt and pepper. In a plate, mix the almond meal and parmesan cheese together with the herbs if using. Dip each piece of chicken in the egg to coat, then press into the almond meal mix, coating well. Do this for each piece until they’re all coated.
Heat a pan with a generous glug of olive oil. Fry the chicken for about 10 minutes, turning a couple of times, until golden brown and cooked through. It’s a good idea to slice a piece in half to make sure it is cooked through and not pink.
PREHEAT, SLICE, SPOON, ARRANGE, TOP, BAKE…
Preheat the oven to 200 degrees celcius. Slice the mozzarella. In a roasting tray, spoon a thin layer of the tomato sauce on the bottom. Arrange the chicken so they aren’t overlapping. Top with generous amounts of the sauce, then a slice of mozzarella on each piece. Finish with some basil leaves. Bake for 15 minutes, or until the cheese has melted.