Italian Chicken In A Pan
|Boneless chicken breast fillets||6 , skinned|
|Seasoned flour||2 Tablespoon|
|Egg||1 , beaten|
|Dried breadcrumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Fluid Ounce (1/4 cup / 60 milliliter)|
|Tomato pasta sauce||1 Pound (500 gram, bottled)|
|Mozzarella cheese slices||6|
|Fresh sage sprigs||6|
1. Place the chicken between the sheets of grease proof 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.