Ingredients

• 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

Method

1. Place the chicken breast pieces between sheets of cling film, and flatten to about the thickness of a one pound coin.
2. Add half the parmesan to the breadcrumbs, and add a pinch of salt and pepper, and mix well
3. Dip each piece in the beaten egg, and then into the breadcrumbs, and ensure the chicken is completely coated.
4. Place the crumbed chicken on a plate in the fridge whilst you make the sauce.
5. Sauté the shallot in 1 tbsp of oil until it is soft, but not browned.
6. Add the garlic, stir and cook for  30 seconds, then add the Vermouth, and cook for another minute.
7. Add the passata, stock, sugar and herbs. Mix well, bring to a gentle simmer, and cook for 5 minutes.
8. Now whisk in the Marscapone, and simmer for two minutes.Check the seasoning and add salt and pepper if required.
9. Heat the oven to 400F/200C/180C fan.
10. Heat the remaining oil in a non-stick sauté pan, and lightly brown each piece of crumbed chicken - about 1-2 minutes a side.
11. Place the browned chicken in a layer in the bottom of an oven proof dish, and pour the warm sauce over the chicken.
12. 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.