Breaded Crispy Chicken and Garlic Rice

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then bash with the bottom of a saucepan until it’s 1-2cm thick. 

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt and pepper. 

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Little Chefs: Use your hands to dip the chicken into the egg and and cover in the breadcrumbs.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan. Fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

When the chicken is golden, transfer to a baking tray.

Discard the oil from the frying pan and wipe it clean. Set aside

Bake the chicken on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pop the (now empty) pan back on medium heat with a drizzle of oil. Once hot, add the remaining garlic and cook for 30 secs.

Add the passata, Italian style herbs, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together and cook until thickened, 2-3 mins.

Taste and season with salt and pepper if needed.