Chicken parmigiana recipe
 Anna Del Conte's chicken parmigiana is the easy Italian-American chicken bake that's perfect for midweek cooking. Crunchy, cheesy and with an easy tomato sauce, this is sure to become a family favourite. 2 tbsp olive oil2 garlic cloves, crushed 400g tin chopped tomatoes4 chicken breasts50g/1¾oz dry breadcrumbs (panko breadcrumbs work well)1 free-range egg, beaten 25g/1oz butterpinch dried chilli flakes100g/3½oz mozzarella, cut into 5mm/¼in-thick sliceshandful fresh basil or oregano leavessalt 2 tbsp olive oil 2 garlic cloves, crushed 400g tin chopped tomatoes 4 chicken breasts 50g/1¾oz dry breadcrumbs (panko breadcrumbs work well) 1 free-range egg, beaten 25g/1oz butter pinch dried chilli flakes 100g/3½oz mozzarella, cut into 5mm/¼in-thick slices handful fresh basil or oregano leaves salt Method Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes.Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly. Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs. Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through. Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes. Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve. Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.