6 pieces of boneless and skinless thighs chicken (I like to use thighs as I find them more tastier)
6 pieces of ham
1 cup of bread crumbs
3 Tbls of oregano
3tbls of Thyme
1/2 cup of parmigiana grated cheese
200gr of mozzarella thickly grated cheese
1/2cup of all purpose flour
2 eggs
1 cup of olive oil
Tomato sauce
1 Tbls of olive oil
1 onion finely chopped
2 gloves of garlic finely chopped
1 can chopped tomatoes
3 Tbls of tomato paste
1tbls of dried oregano
1 tsp of dried thyme
2 Tbls of chicken stock powder
Salt
Black Pepper
Method
Preheat oven 350•F 180c
For crumbed chicken
Place in a large bowl the bread crumb parmigan cheese thyme oregano salt an pepper and mix very well set aside.
Beat the eggs in a seperate small bowl
And in another shallow bowl add the flour
Wash and dry chicken with kitchen paper . Place on a chopping board and cover with plastic wrap and with the help of a meat tenderiser tool make the prices flatter then salt and pepper them well on both sides and dip them first in flour then in the egg wash and finely in the breadcrumbs then place in a tray and let them sit in the refrigerator for at least half hour until you finish the tomato sauce.
When sauce is done fry the crumbed chicken in the olive oil until just golden drain and place in a baking dish
For Tomato sauce
Place the oil in a saucepan and let it heat place the onions garlic and fry until soft then add the tomato paste and toss until tomatoe paste has also sauté with the onions and garlic then add the tin tomatoes oregano thyme chicken powder salt and pepper and let it reduce.
To combine parmigana
Place the partly Cooke crumbed chicken on a shallow baking tray and place on each chicken a table spoon of the tomato sauce then a slice of ham then the grated mozzarella cheese and some parmigana grated cheese then topped with more tomatoe sauce on top. Do this to the rest of the crumbed chicken and place in the oven until the cheese has formed a golden brown crust. Enjoy
