Cheeky Chicken Parma

Something different to do with chicken breasts!

Sauce

1 brown onion, finely diced

1 carrot, grated

drizzle of oil

1/2 tsp salt

1/4 cup tomato paste

Italian herbs

1 can chopped tomatoes

1/2 cup beef stock

1/2 tsp brown sugar

Chicken

600g free range chicken breast, cut into steaks

drizzle of oil

50g parmesan cheese grated

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Prep onion and carrot. Pat chicken dry and cut into steaks by placing your hand flat on top of the chicken and slice through horizontally. Season with salt and pepper.

Heat the oil in a large fry-pan on high heat and cook the chicken steaks for about 2 minutes on each side, until golden but not cooked through. Transfer the chicken to a medium baking dish and spread out in a single layer.

Return the pan to a medium high heat with another drizzle of oil and cook onion, carrot and salt for about 4 mins, until soft. Add tomato paste and italian herbs and cook for another minute. Add canned tomatoes, stock and sugar, bring to a simmer and cook for about 3 mins, until thickened. Roughly crush tomatoes with a fork if you need to. Season with salt and pepper.

Top chicken with sauce, sprinkle with cheese and place on middle oven rack to cook for 7 minutes. After 7 minutes, switch oven to a high grill and grill for 3-5 mins, until chicken is cooked through and cheese is golden.

Serve with mash and green veggies.