30 - 40 minutes
2 - 3 people
2 large organic chicken breasts
1 pack of organic bacon
100 millilitres white wine
1 egg lightly beaten
75 g freshly grated parmesan
75 g gluten free breadcrumbs (I used Leimer)
1 dessert spoon vegetable oil
1 teaspoon powdered fenugreek
1 teaspoon dried oregano
2 (400g) tins of chopped tomatoes
125 g buffalo mozzarella
Begin by pre-heating your oven to 180 degrees Celsius. While this is happening, slice and dice the bacon then stir fry with the powdered fenugreek in a saucepan until golden brown. Add the white wine and stir with a wooden spatula to release the brown caramelised bacon fat and fenugreek on the bottom of the pan then simmer until the wine has almost disappeared. Now add the two tins of chopped tomatoes and the oregano along with a couple of twists of salt and pepper then simmer stirring regularly for 15 - 20 minutes.
Continue by trimming the fat from the chicken breasts and removing the smaller breast pieces (tenders), then slicing out the tendon in the middle. Once done, take two plates with high sides and crack an egg into one, lightly whisking the egg together with a fork. On the other plate, mix together half the freshly grated parmesan and gluten free breadcrumbs. Now heat a dessert spoon of vegetable oil in a frying pan and, when hot, dredge the chicken pieces on both sides first in the egg then in the breadcrumb/parmesan mixture before laying in the frying pan, reducing the heat to medium and cooking for 5 minutes on each side.
While the chicken is cooking, take a large bowl or casserole dish and pour in the tomato sauce. When the chicken is ready, place these pieces on top of the tomato, cover with the remaining parmesan then slice the buffalo mozzarella and top with these slices and another twist or two of salt and pepper. Place in the oven for 15 minutes and then serve with rice or pasta.