Just like a bought one, only better!

Looking for something easy and tasty to cook for dinner tonight?  Chicken Parmy is the answer, with a beautiful creamy mash and whatever other veges you've got.  I'll bet you've got everything you need, already in the fridge and pantry, and there are a multitude of things you can substitute.  Instead of making your own tomato sauce for the top, why not use a tin of tomatoes with basil and garlic already in it.  Don't have Panko Breadcrumbs (they're just a little coarser than normal ones)?  Toast a piece of bread and crumble it up with your rolling pin or mortar and pestle.  Don't be put off by doing your own crumbing - it's not that hard or messy.  Just remember to keep one hand for dry (flour and breadcrumbs) and one had for wet (egg).  Really there's no excuse.  It's just too easy.  Enjoy!

Chicken Parmigiana
(Serves 4)
150g (2 cups) panko breadcrumbs
1 lemon, zested
1/4 cup flat-leaf parsley, finely chopped
150g (1 cup) plain flour
4 eggs, lightly beaten
2 large chicken breasts, halved lengthwise
1 tin (400g) chopped tomatoes (or get the tin that has the basil and garlic in it, and skip step 4!)
handful basil, chopped
2 garlic cloves, crushed
100g grated mozarella

1. Combine breadcrumbs, lemon zest and half the parsley, in one bowl.  Season flour with salt and pepper, in second bowl.  Lightly beat eggs, in a third bowl.
2. Arrange bowls - flour, egg, then breadcrumbs.  Dust 1 piece of chicken with flour, then dip in egg, then coat in breadcrumbs.  Repeat for all pieces of chicken.  Try to keep one hand for dry (flour, breadcrumbs) and one hand for wet (eggs) - it makes everything a lot less messy!
3. Heat some oil or butter in a large, heavy-based fry pan over medium heat.  Cook chicken, in batches (depending on size of pan) for 3 - 4 minutes each side or until golden.  
4. Mix chopped tomatoes with basil and garlic.
5. Preheat grill to high.  Place all chicken pieces in a large oven-proof dish (or use the frypan you cooked them in).  Spoon tomato mixture over each piece of chicken and top with mozarella.
6. Grill for 3 - 5 minutes, until cheese is golden and chicken is cooked through.  Allow to stand a few minutes before serving.
7. Serve parmigiana on top of creamy mashed potato and snow peas/green beans, with lemon wedges.  Garnish with remaining parsley.