A rich and tasty dish that is easy to cook. Ideal for supper on on a cool Autumn evening, served with a pasta of your choice, and perhaps a dressed green salad
- 2 large, skinless chicken breasts, halved through the middle
- 1 egg, beaten
- 75g breadcrumbs
- 75g Parmesan, grated
- 2 tbsp olive oil
- 2 garlic cloves, finely grated
- 1 banana shallot finely chopped
- 200ml tomato passata
- 200ml chicken stock
- 100g Marscapone
- 50ml dry Vermouth
- 1 tsp caster sugar
- 1 tsp dried oregano
- 1 tbsp fresh basil, finely chopped
- freshly ground salt and black pepper
- Place the chicken breast pieces between sheets of cling film, and flatten to about the thickness of a one pound coin.
- Add half the parmesan to the breadcrumbs, and add a pinch of salt and pepper, and mix well
- Dip each piece in the beaten egg, and then into the breadcrumbs, and ensure the chicken is completely coated.
- Place the crumbed chicken on a plate in the fridge whilst you make the sauce.
- Sauté the shallot in 1 tbsp of oil until it is soft, but not browned.
- Add the garlic, stir and cook for 30 seconds, then add the Vermouth, and cook for another minute.
- Add the passata, stock, sugar and herbs. Mix well, bring to a gentle simmer, and cook for 5 minutes.
- Now whisk in the Marscapone, and simmer for two minutes.Check the seasoning and add salt and pepper if required.
- Heat the oven to 400F/200C/180C fan.
- Heat the remaining oil in a non-stick sauté pan, and lightly brown each piece of crumbed chicken - about 1-2 minutes a side.
- Place the browned chicken in a layer in the bottom of an oven proof dish, and pour the warm sauce over the chicken.
- Sprinkle the remaining Parmesan cheese over the top and bake in the oven for about 10-12 minutes until the sauce is bubbling and the cheese melted.