Chicken Passata Recipes

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

CHICKEN PASSATA

Steps:

• get a large saucepan and sweat onions, chopped garlic or garlic powder in a little olive oil, add the chicken pieces and again sweat a little.
• Add the passata and the stock and just boil then simmer till chicken is done.
• Add the herbs and seasonings towards the end, to your taste.
• You can add sliced red bell peppers towards the end of cooking or say sliced mushrooms.
• This is really good the next day.
• Serve with anything to mop up the gravy.