Easy chicken parmigiana

Method

• 1
  Preheat the oven to 200°C.
• 2
  Place 2 tablespoons oil in a saucepan over medium heat. Add breadcrumbs and cook, stirring, for 3-4 minutes until golden. Cool slightly, then season. Fold through 2 tablespoons each parsley and parmesan, then remove from pan and set aside.
• 3
  In the same pan, heat 1 tablespoon oil over medium-high heat. Cook onion and garlic, stirring, for 2-3 minutes until soft. Add tomato paste, fennel and chilli, then cook for 1 minute or until fragrant. Add tomato, Worcestershire, sugar and 1/4 cup (60ml) water, then simmer, stirring occasionally, for 8-10 minutes or until thick.

• 4
  Heat remaining 1 tablespoon oil in an ovenproof frypan over medium-high heat. Season chicken and cook for 5 minutes, then turn and cook for a further 2 minutes until just golden. Transfer to oven and bake for 5 minutes. Spoon over sauce and top with bocconcini and remaining parmesan, then cook for a further 2-3 minutes until chicken is cooked through and cheese is melted.
• 5
  Slice chicken and arrange on plates. Sprinkle with parmesan crumbs and remaining parsley. Serve with broccolini.