Ingredients
The following ingredients have 6 Servings
- 6 chicken breast fillets
- 2 eggs large
- 2 tbs milk
- 3/4 cup plain flour
- 2 cups dried breadcrumbs
- 1 pinch salt and pepper
- 500 g beef mince
- 1 onion diced large
- 1 1/2 tbs dried oregano
- 1 1/2 tbs dried basil leaves
- 2 tsp garlic crushed
- 1 tsp black pepper
- 1 tsp chilli flakes
- 20 g French onion soup mix
- 1/4 cup red wine
- 500 g tomato puree
- 250 g vintage cheddar cheese grated
Instruction
- Hammer chicken breasts with a meat tenderiser on both sides.
- Place flour on plate, beaten egg and milk on a second plate, and breadcrumbs, seasoned to taste, on a third plate.
- Push each chicken breast into flour, ensuring it is well coated, then into egg and milk mix and, finally, into breadcrumbs, ensuring that crumbs are evenly pressed onto meat.
- Set aside in fridge for 30 minutes.
- Shallow fry in vegetable oil until golden brown, drain on paper towel and set aside to keep warm.
- To make the bolognaise sauce, spray a heavy based saucepan with cooking spray. Add diced onion and fry lightly until softened.
- Add all herbs and spices, soup mix and water. Mix through well and then add beef mince, crumbling it in small batches until all added. Fry until browned all over, stirring regularly.
- Add tomato puree and mix through well.
- Continue to cook, stirring regularly for approximately 10 minutes until mince is cooked through.
- Arrange chicken breasts on baking tray.
- Spoon bolognaise sauce equally over each one and then sprinkle grated cheese liberally over each.
- Bake at 180C for approximately 10 minutes, or until cheese is melted.
