Mozarella Deep Fried Chicken Breast

    40 minutes

    Fried chicken breast smothered in homemade tomato sauce topped with Mozarella cheese.

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    Serves: 2 

    • 2 boneless skinless chicken breasts
    • 2 eggs beaten
    • 1 cup (125g) flour
    • 1 cup (125g) breadcrumbs
    • 3 tsp of olive oil
    • 1 medium onion
    • 1 clove of garlic
    • 1 (410g) tin of tomato puree
    • 20ml red wine
    • 1 vegetable stock cube, crumbled
    • salt and pepper to taste
    • 20g mozzarella cheese

    Preparation:10min  ›  Cook:20min  ›  Extra time:10min resting  ›  Ready in:40min 

    1. Mix together the flour and bread crumbs. Dip the chicken breasts in the beaten eggs then coat in the flour/bread crumb mixture.
    2. Fry breaded chicken in a Deep Fryer at 170c for 15 minutes.
    3. Make the sauce while the chicken is frying; dice a medium onion and thinly slice the garlic. In a frying pan add the olive oil, onion and garlic and let sit for 5 to 10 minutes. After 5-10 minutes turn the heat on and heat mixture to medium heat and brown. Add the seasoned tomato puree and reduce temperature to low heat. Stir until sauce starts to boil.
    4. Add red wine and crumbled vegetable bullion. Stir until sauce starts to boil, Add salt and pepper to taste. Remove from heat.
    5. Plate the chicken breasts and pour sauce evenly over each chicken breast. Top with Mozzarella cheese.

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