Ingredients

• 4 chicken breasts
• 100g light mayonnaise
• 75g grated parmesan cheese
• 75g panko breadcrumbs
• 2 tbsp sesame seeds (optional)
• 1 tsp mixed herbs
• 1 pinch salt & pepper
• 4 tbsp oil
• 1 onion
• 2 garlic cloves
• 400g pasatta
• 1 tsp oregano
• 1 tsp sugar
• 50g shredded spinach
• 125g mozzarella

Method

1. Butterfly the chicken breasts and pat them dry. Dice the onion and garlic. Slice the mozzarella.

2. Place the chicken between cling film and gently flatten them to an even thickness.

3. Set up three dishes for the coatings: one with mayonnaise and parmesan, one with panko, sesame seeds, mixed herbs, salt, and pepper, and one empty dish.

4. Coat the chicken in mayonnaise, then breadcrumbs, and transfer to the empty dish. Repeat with the remaining chicken.

5. Heat oil in a pan and fry the chicken until crispy and browned. Cook in batches if necessary.

6. Remove the chicken from the pan and set aside.

7. In the same pan, heat a small amount of oil and sauté the onion until soft. Add garlic and cook for a minute.

8. Add passata, sugar, and oregano to the pan and simmer for a few minutes.

9. Stir in the spinach and continue to simmer.

10. Place the chicken breasts in an ovenproof dish.

11. Spoon tomato sauce over each chicken piece and top with sliced mozzarella.

12. Pour the remaining sauce over the chicken.

13. Bake in a preheated oven at 175°C for 10-15 minutes.

14. Remove from the oven and season if necessary.

15. Serve with spaghetti, garnish with parmesan shavings and parsley.

Easy swaps:
Panko breadcrumbs for crushed cereal to keep the topping crunchy or plain breadcrumbs if you prefer a softer topping.

Mayonnaise for 2 eggs or melted butter.

Oregano for any herbs you like.

Chicken breasts for goujons or thighs

Halogen oven for conventional oven - 220° for 10-15 mins.