Chicken parmigiana

serves two

2 chicken breast
1 egg, whisked
1 cup (250 ml) Cappellari breadcrumbs
¼ cup (60 ml) tomato sauce*
¼ cup (60 ml) mozzarella cheese, shredded
Salt, pepper

Trim and clean chicken breast if needed.
Pound out chicken breast evenly using plastic wrap.

Bread chicken breast by dipping in egg wash then Cappellari breadcrumbs.

Preheat oven to 350° F (180° C), top chicken with tomato sauce and mozzarella cheese and bake 15-20 minutes on an oven tray lined with parchment paper.  Season with salt and pepper.

Serve with pasta

Pasta
4 oz (100 g) penne
½ cup (125 ml) tomato sauce*

Cook penne al dente in salted boiling water, strain and toss with sauce.

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.