Ingredients
- 5 eggs, 4 beaten together, 1 beaten in a separate bowl
- 1 tsp of paprika
- 2 skinless boneless chicken breast fillets
- 150 g of panko breadcrumbs
- 100 ml of vegetable oil
- 300 g of greek-style yoghurt
- 1 tbsp of dijon mustard
- 100 g of grated mozzarella
- 90 g of parmesan, grated
- 150 ml of napoletana sauce
- 10 g of flat-leaf parsley, leaves only, finely chopped
- 1 lemon, cut into 4 wedges
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6.Step 2
Tip the 4 beaten eggs into a shallow tray, add the paprika and a pinch of salt and whisk to combine.Step 3
Using a sharp knife, butterfly the chicken breast fillets by cutting through the centre so that each breast fillet becomes two thinner pieces.Step 4
Add the chicken to the tray of beaten eggs, turn a few times then cover and chill for 4 hours or ideally overnight.Step 5
Tip 100g of the breadcrumbs into a shallow bowl or tray, add the chicken breast fillets one at a time and turn to make sure they’re evenly coated with the breadcrumbs, then set aside.Step 6
Heat the oil in a large frying pan until it begins to shimmer. Add the chicken and fry for 1-2 mins on each side until golden, making sure not to crowd the pan. Fry the chicken in batches if needed and transfer it to a tray lined with greaseproof paper once fried.Step 7
Whilst the chicken is frying, whisk the yoghurt, mustard, remaining beaten egg and 2 tbsp of the mozzarella together in a small bowl.Step 8
In a separate bowl, mix together the remaining 50g of panko breadcrumbs and 50g of the grated parmesan.Step 9
Top each chicken breast with a large spoonful of the Napoletana sauce and then top with a spoonful of the yoghurt sauce. Scatter over the parmesan breadcrumb mixture and any remaining mozzarella.Step 10
Place the tray in the oven and bake for 10 mins until the cheese has melted and the sauce is bubbling.Step 11
Transfer the chicken breasts to serving plates and serve with a scattering of parsley, a lemon wedge for freshness and a grind of black pepper. Enjoy.