CHICKEN PARMIGIANA STUFFED WITH MOZZARELLA

CHICKEN PARMIGIANA STUFFED WITH MOZZARELLA

Serves 2

Cooking and preparing time: 35 -45 minutes

2 chicken breasts ( make a slit for a pocket)

1 cup grated mozzarella

2 tsp oregano

2  tbs parmesan grated

1tbs butter

1 tbs olive oil

1 can Italian tomatoes chopped

1 garlic clove minced

1tbs white onion finely chopped

1 tbs chopped fresh basil

salt and pepper

1/2 cup water

1 tbs tomato paste/puree

1 tbs olive oil

Method

Tomato sauce 

• Heat the oil, add  the garlic and onions. Cook them for 30 seconds and pour in the chopped tomatoes., followed by tomato paste, fresh basil, seasoning and a half cup of water.
• Let it simmer, till thickened in consistency.

Stuffed Chicken

• Take the chicken breast and slit an opening in the side. Stuff it with mozzarella and seal it by dipping in plain flour first then egg mix and bread crumbs. Refrigerate.
• Heat a pan with 1 tbs olive oil and 1tbs butter. Brown both the sides of the chicken. Remove and set aside. 
• Take a baking dish, spoon some sauce on the bottom, the arrange the chicken pieces. Spoon the leftover sauce on top and sprinkle the leftover mozzarella, parmesan and oregano.
• Bake in preheated 200'C for 15 to 20 minutes. 

Serve it on hot buttered spaghetti or just on it own with a salad.