- Chicken breasts
- Plain flour
- Shaved ham
- Tomato Paste Pizza Grlc Herb
- Mozzarella Cheese
- Cooking oil
Cut off any fat, bone or gristle on chicken, then slice on an angle into 1-centimeter-thick slices (about 4 slices per breast). Season lightly with salt and pepper.
Spread flour on a plate. Crush wheatbix and spread on another plate.
Beat eggs in a wide, shallow bowl. Piece by piece, coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in Crushed wheatbix, making sure each piece is well crumbed.
Heat oil in a wide, heavy frypan over medium-high heat until a chicken piece gives off a lively sizzle when dipped in. Add as many chicken pieces that fit without touching. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.
Drain well on a baking tray lined with paper towels, then remove paper towels.
Top each piece of chicken with a slice of ham, then a tablespoon of Tomato paste and drape cheese over the top to cover the chicken completely.
Preheat oven to 180C. Bake chicken until cheese is lightly browned, about 10 minutes.