Chicken Parmigiana

Method

1. Season the chicken breast and italian herbs with the salt and black pepper on both sides, then chill for 30 min.
2. Heat the pan over medium heat, add the garlic and onion, then cook through for 3 min until translucent.
3. Add the chilli flakes and italian herbs, then simmer until reduced.
4. Add the tomato passata, chicken stock, salt and black pepper, cover, simmer covered over low heat for 10 min until thickened, then set aside until warmed through.
5. Spread the plain flour, whisk in the egg, garlic, salt, black pepper and italian herbs, then mix in the panko and parmesan.
6. Dredge the chicken breast and plain flour on both sides, shaking off excess, coat the egg, then dredge the panko.
7. Set the chicken breast aside on a plate.
8. Heat the olive oil in a pan over medium-high heat.
9. Fry the chicken breast in a pan for 2 min until golden 2 or 3 pieces at a time, flip, then fry for 2 min on the other side.
10. Remove the chicken breast to the rack, then cook through.
11. Arrange the chicken breast on the tray, then top with the tomato passata with 1/3 cup sauce, covering 80% of chicken.
12. Sprinkle over the basil over sauce, sprinkle over the mozzarella over basil, piling in mounds, sprinkle over the parmesan over mozzarella, then drizzle over the olive oil over parmesan.
13. Bake for 15 min until golden cheese is melted with a few brown spots.
14. Remove from the heat from oven, sprinkle over the basil, then serve.