1

Preheat oven to 160°C. 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. Set aside.

2

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 4 mm thick with a meat mallet between two 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.

3

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. Line a baking tray with baking paper and lightly spray with oil. Place chicken on prepared tray.

4

Top chicken with tomato mixture, then ham and mozzarella. Bake for 20 minutes or until cheese melts and chicken is cooked through. Serve with basil leaves scattered over the top.