Gordon ramsay - i may not like you, but you can cook chicken!

Ingredients

• 4 plump chicken breasts - skinned and de-boned
• 4 tablespoons flour
• salt/pepper
• 2 eggs - slightly beaten
• soft breadcrumbs
• about 2 tablespoons fresh chopped parsley
• vegetable oil

For the salsa:

• 500 g baby tomatoes - halved
• a big handful of chopped basil
• a pinch of sugar
• salt/pepper
• zest of a lemon
• a squirt of lemon juice
• vegetable oil
• 1 clove garlic crushed
• For the topping
• 23 balls of fresh buffalo mozzarella - sliced
• 4 tablespoons grated parmesan cheese

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Preparation

• First butterfly the chicken breasts and then taken them through the crumbing process. Have 3 bowls ready, one with the seasoned flour, one with the beaten egg and the last one with the breadcrumbs.
• Dip the butterflied chicken in the flour first, shaking off all excess flour. Next, dip it into the beaten egg and lastly in the bread crumbs.
• Heat some vegetable oil in a big skillet and fry the chicken breasts until they are golden brown and crispy.
• Preheat the oven to 180C. In a smaller pan, heat some vegetable oil and add the tomatoes, basil and all the other ingredients for the salsa.
• Toss these ingredients in the pan over a high heat until the tomatoes start to break up, but not completely fall apart. Taste for seasoning and adjust.
• Spoon some of this tomato mixture on each chicken breast and arrange 2-3 slices of mozzarella on top.
• Finish off with some grated parmesan and bake in the oven for about 8-10 minutes. Serve with some sauteed spinach or a side salad.