Monday Munchies - Crispy mozzarella topped chicken

It’s a delicious chicken dish topped with mozzarella with a special sauce.

Ingredients

1. 100g toasted fine breadcrumbs
2. 100g toasted mixed nuts, crushed
3. 50g plain flour
4. 2 medium eggs
5. 1 tablespoon finely chopped flat-leaf parsley
6. 4 skinless, boneless chicken breasts
7. 10 tablespoons olive oil
8. 2 mozzarella balls, drained and sliced
9. Salt and pepper

For the sauce

1. 5 tablespoons olive oil
2. 1 large red onion, finely sliced
3. 4 anchovy fillets in oil, drained. (original recipe said 8, even 4 can be too many,) 
4. 800g tinned cherry tomatoes
5. 2 tablespoons finely chopped flat-leaf parsley

Preparation

1. To prepare the sauce, heat the olive oil in a medium saucepan and fry the onion and anchovies for 6 minutes until golden. Add in the cherry tomatoes and parsley, season with salt and pepper and cook, uncovered, over a medium heat for about 10 minutes, stirring occasionally with a wooden spoon.
2. Meanwhile, preheat the grill. Mix together the breadcrumbs, nuts and flour on a large plate. Gently beat the eggs with the parsley and a pinch of seasoning in a large bowl.
3. With a meat mallet, beat the chicken breasts between two sheets of clingfilm on a board until the breasts are 1cm thin. Dip into the eggs, then coat in the breadcrumb mixture.
4. Heat the olive oil in a large frying pan and gently fry the chicken for about 4 minutes on each side until crisp and golden. Transfer to kitchen paper to allow any excess oil to drain.
5. Put the chicken on a baking tray and top each one with two slices of mozzarella. Place under a hot grill until the cheese has melted.
6. To serve, spread 4–5 tablespoons of the sauce in the centre of each plate and place a chicken breast on top.