2 Chicken Breasts
Plain Flour for dredging
1 Cup Breadcrumbs
1 cup vegetable oil, or as needed
200g Cheese, Grated
Slice on an angle to butterfly chicken, Season lightly with salt and pepper.
Spread flour on a plate and breadcrumbs on another plate.
Beat eggs in a wide, shallow bowl. Coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in breadcrumbs, making sure each piece is well crumbed.
Heat oil in a frying pan over medium heat. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.
Drain well on a baking tray lined with paper towels.
Top each piece of chicken a few tablespoons of passata and cover with cheese.
Preheat oven to 180'c. Bake chicken until cheese is lightly browned, about 10 minutes.
Best served with chips and salad.