Chicken Parmigiana

• oil (for deep frying)
• 4 chicken breast fillets, skin removed
• breadcrumbs, plain flour and 2 eggs for coating chicken
• salt and pepper
• 1 tablespoon mixed Italian herbs
• 2 tablespoons grated parmesan cheese
• 34 cup ready-made italian pasta sauce (Paul Newman's is good)
• 4 slices ham
• 1 12 cups grated tasty cheese
• 2 tablespoons parmesan cheese, extra for topping

1. Add Italian spices and 2 tbs parmesan cheese to breadcrumbs and mix.
2. Add salt and pepper to flour and mix.
3. Crumb chicken by coating in flour, then dipping in beaten egg and finally coating in breadcrumbs.
4. Refrigerate for about half an hour.
5. Heat oil and deep fry the crumbed breasts until cooked and golden.
6. Drain on paper towel.
7. Place chicken on a greased oven tray and arrange ham on top.
8. Generously spread tomato sauce over ham and top with tasty cheese and extra parmesan.
9. Place in a moderate low oven, about 150 degrees celsius until cheese is melted and golden.
10. Serve with a salad and garlic bread.

oil, chicken, breadcrumbs, salt, mixed italian herbs, parmesan cheese, readymade italian pasta sauce, ham, tasty cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-parmigiana-24645 (may not work)