Ingredients:
150g Stilton
2 chicken breasts
1 egg, whisked
50g plain flour
100g panko breadcrumb
2 tbsps of olive oil
250g passata
12 garlic cloves, finely chopped
Small bunch of fresh thyme, picked
Method:
- Start by flattening the chicken breasts. Get some greaseproof paper and fold in half. Place the chicken in the greaseproof paper and and cover with the other half and beat with a rolling pin to flatten.
- Have your whisked egg in a bowl large enough to fit a chicken breast. Flour and panko breadcrumbs on different plates. Start by dipping the chicken in the flour then egg and finally in the panko breadcrumbs until nicely covered, and repeat with the other chicken.
- Add the olive oil to a medium hot frying pan and fry the chicken 5 minutes on each side to get a golden colour.
- Meanwhile add the garlic and thyme to the passata and pour into a small oven proof dish that will fit both chicken breasts.
- Once the chicken is golden and crispy pop onto the sauce in the dish. Top with crumbled Stilton and put into a preheated oven 375° F, 180c or gas mark 5 for 15 minutes until the chicken is cooked and the cheese is lovely and melted.
