Crumbing set: 1 side plate for flour, 1 bowl for egg whites, 1 plate for breadcrumbs
Baking dish - if skillet isn't ovenproof
2Chicken breastsof your preferred size
3oz/100g/1cup fresh breadcrumbs
1ball mozzarellaor 1 cup grated mozzarella
3tbspoil - for frying
Marinara sauce as per recipe
Preheat your oven to 200˚C/400˚F
Pat dry, and then carefully cutting your chicken breast in half so that it creates a 'heart' shape. This helps with speeding up cooking time, and it looks fancy too!
With your breast prepared, first coat it in flour, then egg, then breadcrumbs. Set aside, and repeat with the second breast.
Once coated, heat the oil in the skillet over medium-high heat, and only add the chicken when hot. Cook on one side for approx. 5 minutes, or until golden brown in colour.
Turn the chicken over, and cook on the other side until golden brown. You can place a lid over the pan whilst the chicken is cooking, this will not harm the crumbing, and will create steam to ensure the chicken is thoroughly cooked through.
Whilst the chicken is cooking, carefully cut or tear your mozzarella cheese into thin slices.
Once both sides are golden brown, pour over enough marinara sauce to fully coat the chicken, and then top with the mozzarella slices.
Place the tomato and cheese topped chicken into the oven, and cook for 10-15mins, or until the cheese bubbles and goes golden brown.
Remove from the oven, and serve immediately with a fresh green salad.
For a vegetarian option, substitute the chicken with thick rings of eggplant/aubergine, and follow the same process.