1lb500 g boneless, skinless chicken breasts, about 2
2tablespoons30 mL butter, divided
2tablespoons30 mL all-purpose flour
1cup250 mL milk
½cup125 mL shredded Canadian Mozzarella
½cup125 mL grated Canadian Parmesan
2tablespoons30 mL chopped fresh basil (optional)
Preheat oven to 400°F (200°C). Spread passata over base of a 9 x 13-inch (3 L) casserole dish.
Place breadcrumbs on a plate. Horizontally slice chicken breasts in half to form 4 cutlets. Press both sides of each cutlet into breadcrumbs to coat. Set aside. Melt 1 tablespoon butter in large non-stick frying pan. Add chicken, cooking until golden brown on each side for 2 to 4 minutes (chicken will not be cooked through). Place in casserole dish.
Wipe pan clean. Melt remaining tablespoon butter in the clean pan. Add garlic; cook for 1 minute.
Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2 to 3 minutes. Remove from heat and stir in Mozzarella. Drizzle Mozzarella sauce over chicken.
Sprinkle with Parmesan. Bake for 15 min. Sprinkle with basil.
Serve as is, or place chicken and sauce in buns.
Cooking Tip: Passata is a tomato sauce made from strained tomatoes. It makes a great base for pizza as well.