Crispy Rolled Chicken Parma

Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breast, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, egg, oil, fresh mozzarella cheese.

Crispy Rolled Chicken Parma


Ingredients
TOMATO SAUCE
  • 2 tablespoons  olive oil
  • 3 cloves garlic, thinly sliced
  • ½ teaspoon  chili flake
  • 28 oz  crushed tomato, 1 can (795 g)
  • salt, to taste
  • black pepper, to taste
  • ¼ cup  fresh basil, chiffonade, plus more for garnish (10 g)

CHICKEN
  • 4 chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 8 slices ham, halved
  • 8 slices mozzarella cheese, halved
  • 1 cup  panko breadcrumbs (50 g)
  • ½ cup  grated parmesan cheese (55 g)
  • 2 teaspoons  dried oregano
  • 1 cup  all-purpose flour (125 g)
  • 4 eggs, beaten
  • oil, for frying
  • 8 oz  fresh mozzarella cheese, 1 ball, sliced (225 g)

Preparation
  • Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
  • Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
  • On a clean work surface, butterfly the chicken breasts.
  • Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
  • Season each side with salt and black pepper.