Chicken Parmigiana

Preheat the oven to 200°C/180°C fan/gas mark 6.

Lightly oil a small, oven-proof baking dish.

In a small frying pan, over medium/low heat, lightly cook the passata, tomato puree, garlic, basil, salt and pepper and cook for 10mins. Reserve a few basil leaves for later.

Place the chicken breasts, one at a time, between two pieces of cling film. Using a rolling pin or mallet, gently flatten the breasts to 1cm thickness. Season with salt and pepper.

Put the chicken in the baking dish and cover evenly with the passata and mozzarella slices, before sprinkling over the parmesan and a few basil leaves. Bake for 20-25mins in the oven or until the chicken has cooked through and the cheese has melted.

Serve with vegetables or a salad.