Supplies
- 1 supreme chicken breast
- 80 milliliters of good quality passata
- 1 garlic glove
- Small bunch of basil
- 140 grams plain flour
- 1 large egg
- 120 grams panko bread crumbs
- 30 grams parmesan
- 90 grams mozzarella
- 3 ripe vine tomatoes
- Olive oil for drizzling
- Sea and pepper
- Vegetable oil for frying
Steps
- In a small pan, heat a tablespoon of olive oil on a medium heat. Crush in the garlic, chop most of the basil, reserving a few leaves for later, and add. Quickly followed by the passata. Leave this to cook down whilst you deal with the chicken.
- Cut the chicken breast lengthways, place on a board and bash with a rolling pin, it's easier if it's wrapped in cling film. You want to keep bashing it until it's
- About 2 centimeters thick, or as thin as you can get it.
- Try rolling it out to get an even flat shape.
- Once it's at a good thinness, trim away any bits that ruin the shape if there are any.
- Fill a wide pan with the vegetable oil and heat until ready for frying.
- Once ready, cover the chicken in the flour, followed by the egg wash, then the breadcrumbs. Fry the chicken on each side for 3-4 minutes until golden. Take out and blot. Preheat the oven to 200°C. Place on a clean tray, and spoon over enough tomato sauce to evenly cover, leaving a space around the edge for the crust.
- Tear the mozzarella and add that followed by the reserved basil and grated parmesan.
- Place in the oven for 5-8 minutes until golden and bubbling. Slice up your chicken pizza and serve!