Free Cooking Recipes

A topping rich with tomatoes, herbs and Italian cheeses embraces succulent breasts of chicken. Serve with plain new potatoes and fresh spinach.

SERVES 4
4 boneless chicken breasts (approx. 150 g/5 oz each)
30 ml/2 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 stick celery, chopped
1 x 425 g/14 oz can chopped tomatoes
15 ml/1 tbsp tomato purée (paste)
few drops Tobasco
5 ml/1 tsp fresh basil, chopped
5 ml/1 tsp fresh marjoram, chopped
5 ml/1 tsp sugar
30 ml/2 tbsp lemon juice
2 egg, beaten
25 g/2 oz plain (all purpose) flour, seasoned
150 g/6 oz Mozzarella cheese, grated
30 ml/2 tbsp grated Parmesan cheese
salt and freshly ground black pepper
fresh watercress, to garnish
Oven temperature: 180 °C/350 °F/Gas 5

Directions:

1. Heat half the oil in a pan and saute the onions, garlic and celery until softened. Stir in the tomatoes, puree (paste), Tobasco, herbs and sugar. Season with salt and pepper. Simmer, uncovered, for 25 to 30 minutes.
2. Sprinkle the skinned chicken breasts with lemon juice. Dip each breast into the egg and then the seasoned flour. Shake off any excess,
3. Heat the remaining oil in a non-stick frying pan and sauté the chicken breasts for 5 minutes, turning halfway through, until golden brown. Drain on absorbent kitchen paper.
4. Lay the chicken in an ovenproof dish and cover with half the Mozzarella
5. cheese. Pour over sauce, top with the remaining cheese, and sprinkle with Parmesan.
6. Bake for 25 to 30 minutes or until bubbling and golden.
7. Serve, garnished with fresh watercress.