Recipe

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• 6 chicken fillets
• 1 can tomato
• 2 tbsp tomato paste
• 2 cloves garlic, crushed (more or less according to taste!)
• 1/2-1 tsp dried basil
• 1/2-3/4 cup white wine
• 1/4-1/2 water
• 6 slices mozzarella cheese
• olive oil or butter (for frying chicken)

• 1 Coat the chicken fillets with beaten egg (well seasoned), and bread crumbs.
• 2 Repeat this process (coating each fillet twice).
• 3 Fry the crumbed chicken gently in oil or butter, or in mixture of both, until golden on both sides.
• 4 Drain on absorbent kitchen paper towels and place in baking dish in a single layer.
• 5 Meanwhile, empty can of tomatoes (including juice) into a saucepan.
• 6 Press down with a potato masher (or similar) to break up the pieces of tomato.
• 7 Add tomato paste, crushed garlic, herbs, wine and water.
• 8 Simmer gently for about 10 minutes- until reduced to a rich sauce.
• 9 Place spoonfuls over each fillet, ensuring that you reserve a couple of tablespoons of the sauce for serving.
• 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 Serve with boiled and buttered noodles and vegetables such as zuccinnis and carrots or a crisp salad.
• 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.