Kalian Chicken In A Pan
|Boneless chicken breast fillet||6 , skinned|
|Seasoned flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Dried breadcrumbs||1 Cup (16 tbs)|
|Vegetable oil||2 Fluid Ounce (1/4 Cup, 60 Milliliter)|
|Bottled tomato pasta sauce||1 Pound (500 Gram)|
|Prosciutto slice/Ham slices||6|
|Mozzarella cheese slice||6|
|Fresh sage sprigs||6|
1. Place chicken between sheets of greaseproof paper and pound lightly to flatten. Dust with flour, then dip in egg and finally coat with breadcrumbs. Place on a plate lined with plastic food wrap and refrigerate for 15 minutes.
2. Heat oil in a large frying pan over a medium heat, add chicken and cook for 2-3 minutes each side or until golden. Remove from pan and set aside.
3. Add pasta sauce to pan and cook over a medium heat, stirring, for 4-5 minutes or until hot. Place chicken in a single layer on top of sauce, then top each fillet with a slice of prosciutto or ham, a slice of cheese and a sprig of sage. Cover and simmer for 5 minutes or until chicken is cooked through and cheese melts. Serve immediately.