1 clove(s), crushed
10 g, (2 leaves), sliced
2 cup(s), (500ml)
¼ cup(s), (60ml)
¼ cup(s), finely chopped
skinless chicken breast
640 g, fat trimmed, (buy 750g)
⅓ cup(s), (50g)
120 g, (lean)
reduced-fat mozzarella cheese
½ cup(s), grated, (60g), or other light pizza cheese
- Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a small saucepan over medium heat. Add garlic and basil and cook, stirring, for 30 seconds or until fragrant. Add passata and bring to the boil. Reduce heat to low and simmer, uncovered, for 6–8 minutes or until thickened.
- Whisk egg and milk in a shallow bowl. Combine breadcrumbs and chives on a plate. Cut chicken breasts in half horizontally. Pound each piece to 4mm thick with a meat mallet between 2 pieces of baking paper. Toss chicken in flour, shaking off excess. Dip chicken, one piece at a time, in egg mixture, then coat in breadcrumb mixture.
- Heat remaining oil in a large non-stick frying pan over medium-high heat. Add chicken and cook for 2–3 minutes each side or until lightly browned . Transfer to a lightly oiled baking tray.
- Top chicken with tomato mixture, then ham and cheese. Bake for 20 minutes or until cheese melts and chicken is cooked through. Serve.