Aussie Classics: Chicken Parmigiana 🐓 Ingredients: - 1 chicken breast, butterflied & beaten flat - 400g crushed tomato’s - 1 tbsp minced garlic - 1 tsp oregano - 1 tsp thyme - 1 tsp Basil - 1 tsp chilli flakes - 1 tsp fresh black pepper - 1.5 tsp salt - 4 cream royal potatoes - 1 cup flour, 2 eggs, 1 cup breadcrumbs - 3 sliced prosciutto - 1/2 cup mozzarella 1. Peel potato’s and cut into 10mm fries. Rinse in cold water to remove starch then drop into cold water seasoned well with salt. Bring to a boil and allow to cook for 5-10 mins. Take out and drain on a wire rack to dry. 2. Combine crushed tomato, garlic, thyme, oregano, basil, salt and pepper to a small saucepan bring to a simmer over a low heat. Cook for 20 minutes or until the sauce has thickened and holds its shape when a spoon is run through the middle. 3. Butterfly the chicken breast, season on both sides with salt and pepper, cover with plastic wrap and beat to an even thickness. 4. Crumb coat the butterfli...