4 Chicken pieces, skinless/boneless
a little plain flour
25g (1oz) dry breadcrumbs
50g (2oz) grated parmesan cheese
1 egg, lightly beaten
2 tablespoon vegetable oil
225g (8oz) courgettes, thinly sliced
225g (8oz) mozzarella or other cheese, grated
Sauce
2 397g (14oz) cans chopped tomatoes
2 tablespoon tomato puree
few drops Tabasco sauce
salt/pepper
Heat oven to 190c (375f/Gas 5). Put sauce ingredients into a pan and simmer for 10-15 minutes until slightly thickened.
Meanwhile, wipe chicken pieces with damp kitchen paper and coat with flour. Mix breadcrumbs with half of the Parmesan. Dip both sides of chicken in egg then coat with crumb mixture.
Brown chicken all over in oil over medium heat. Drain on kitchen paper then place in an ovenproof dish. Spoon half the sauce on top.
Scatter courgette slices over chicken then top with mozzarella. Spoon over remaining sauce and sprinkle with remaining Parmesan cheese. Cook for 1 hour.
Good served with tagliatelle and green salad.
Serves 4