Chicken Mozzarella

Directions

1. 1
   Coat the chicken fillets with beaten egg (well seasoned), and bread crumbs.
2. 2
   Repeat this process (coating each fillet twice).
3. 3
   Fry the crumbed chicken gently in oil or butter, or in mixture of both, until golden on both sides.
4. 4
   Drain on absorbent kitchen paper towels and place in baking dish in a single layer.
5. 5
   Meanwhile, empty can of tomatoes (including juice) into a saucepan.
6. 6
   Press down with a potato masher (or similar) to break up the pieces of tomato.
7. 7
   Add tomato paste, crushed garlic, herbs, wine and water.
8. 8
   Simmer gently for about 10 minutes- until reduced to a rich sauce.
9. 9
   Place spoonfuls over each fillet, ensuring that you reserve a couple of tablespoons of the sauce for serving.
10. 10
    Place a thick slice of Mozzarella cheese on each portion and bake in moderate oven for about 20 minutes' Add a little water to the remaining tomato sauce-creating a small amount of thin tomato'gravy'.
11. 11
    Serve with boiled and buttered noodles and vegetables such as zuccinnis and carrots or a crisp salad.
12. 12
    A VARIATION to this easy recipe is to use chicken breasts instead of fillets and making a slit through the centre of each one, stuff with a mixture made up of cooked and chopped spinach, finely chopped onion and crumbled Feta cheese.