300g fresh white breadcrumbs mixed with 150g grated parmesan
oil for shallow frying
200g mozzarella, diced
100g grated cheddar
50g grated parmesan
1 large baguette, sliced into 8 pieces
Recipe by Tom
Preheat the oven to 180c.
Make the tomato sauce first. Melt the butter and add the garlic, oregano and tomato puree. Cook out for a few minutes then add the tinned tomatoes. Season with salt and pepper then cook for 20-30 minutes until reduced.
Bash the chicken to tenderise then slice up into even pieces. Coat in flour, then egg, then breadcrumbs. Heat the oil and shallow fry until golden, cooked through and crispy.
Toast the baguette pieces then top with some of the tomato sauce, followed by the chicken, more tomato sauce then lots of cheese. Bake for 10 minutes or until the cheese has melted.