4mediumchicken breastfree-range, flattened with tenderiser
4extra-large eggs free-range, mixed for coating
200gramsbread crumbs
1cupparmesangrated
1tablespoonthymefresh or dried
1mediumonionchopped
4clovesgarlicchopped
1teaspoontomato paste
1cantomatoeschopped
1teaspoonsugar
1teaspoonpaprika
¾teaspooncayenne pepper
1teaspoondried oregano
4slicesmozzarella
4largerolls
Instructions
Season flattened chicken breasts lightly, and then combine bread crumbs, parmesan, and thyme in a large, flat dish. Season bread crumb mixture to taste.
Dip chicken breasts in egg, and then bread crumbs, and repeat for a double breaded, extra crispy effect.
Heat a pan to medium-high with a generous amount of oil and butter.
Fry chicken breasts for a minute or two on each side until breading is crispy and golden, but the chicken is not cooked through. Set aside breasts for later.
Heat another pan and saute the onion until translucent, and then add garlic to fry until fragrant.
Fry tomato paste for a minute, add canned tomatoes and bring to the boil for a minute.
Reduce heat to simmer, add sugar, paprika, cayenne pepper, oregano, and stir. Simmer until desired thickness, and season to taste. Set aside for later.
Preheat oven to 180 degrees Celsius, and bake chicken breasts for 5 to 10 minutes until cooked through but still juicy and tender.
Once cooked, place chicken breasts in an oven dish, top with sauce and mozzarella, and put back to oven for a minute or two until cheese is melted.
Serve chicken breasts in rolls alongside chips or salad.