Chicken Parmigiana

Step 1: Heat oil in a small saucepan on medium, and add onion and garlic and cook uncovered, stirring occasionally, for 6-7 minutes or until onion has softened.

Step 2: Add tomatoes and bring to a simmer, and simmer uncovered for 15-20 minutes or until sauce is thick.

Step 3: Meanwhile, prehat oven to 180C (fan forced) and line a large baking tray with baking paper.

Step 4: Place a chicken fillet between 2 pieces of greaseproof paper (or plastic wrap) and using flat side of a mallet (or small frypan/skillet also works well) and pound until 1.5cm thick and place on a a plate, and repeat with remaining fillets.

Step 5: Put flour on a plate.

Step 6: Whisk together milk and egg whites in a shallow dish.

Step 7: Place breadcrumbs on a shallow plate.

Step 8: Coat chicken in flour, then egg mix and finally breadcrumbs and place on lined tray, repeat with other 3 slices of chicken.

Step 9: Spray the chicken with cooking spray and bake for 8-10 minutes or until cooked.

Step 10: Preheat grill/broiler to medium.

Step 11: Transfer cooked chicken to a shallow ovenproof dish and place a slice of ham on each piece of chicken.

Step 12: Stir sugar and basil into tomato sauce and spoon over hammed top chicken and top with cheese.

Step 13: Grill/broil for 4-5 minutes or until cheese melts and turns golden brown.

Step 14: Serve chicken with steamed vegetables (in a steamer would take about 10 minutes for a medium soft texture, about 8 for a al dente taste or 6 for crisp).