2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g gluten free breadcrumbs
75g Parmesan, grated
1 tbsp garlic infused olive oil
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn
Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are about half a centimetre thick at most - they need to be thin.
Dip in the egg, then gluten free breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
Heat oil and cook then tip in passata, sugar and oregano and garlic infused oil. Season and simmer for 5-10 mins.
Heat grill to High and cook the chicken for 5 mins each side, then remove.
Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining
Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.
Recipe from Good Food magazine