Moroccan Inspired Chicken Parmigiana

Serves 2

Prep time: 5 mins

Cooking time: 20 mins

Ingredients:

75g panko breadcrumbs

25g grated parmesan

2 tbsp plain flour

2 eggs, beaten

2 skinless chicken breasts

Olive oil

1 jar Amboora Shakshuka Sauce

1 ball of mozzarella

Fresh basil

Method:

1. Preheat the oven to 200C / 180C fan.
2. Butterfly the chicken breasts, wrap in cling film and beat with a rolling pin until flattened. Put the flour in one bowl, beaten egg in another and mix the breadcrumbs and parmesan in another.
3. Start by dipping the chicken in the flour first, then the egg and then coat thoroughly in the breadcrumb mixture.
4. Heat some olive oil in a frying pan and add the breadcrumbed chicken, fry for a few mins on each side until golden brown.
5. Transfer the chicken breasts to a baking tray, pour over you shakshuka sauce and top with the torn mozzarella and a drizzle of olive oil. Bake for 15 mins until the sauce is bubbling, the cheese has melted and the chicken is crisp.
6. Serve with the torn basil leaves and with a salad.