This twist on a classic chicken parmigiana is ideal for a weekday supper and will transform the chicken into something seriously sublime.
Heat the oven to 200°C.
Put the chicken breasts on a board, cover with clingfilm and bash with a rolling pin to 5mm thickness. Remove the clingfilm and cut each breast in half to create four equally sized chicken escalopes.
Mix the breadcrumbs and parmesan together in a shallow bowl or plate.
Dip each of the 4 flattened pieces of chicken in the beaten egg and then into the breadcrumb mix so they are completely coated. If it helps, press the breadcrumbs into the chicken.
Heat a frying pan with a little butter and oil and when hot, add the breaded chicken. Cook for 3 minutes each side until golden and then transfer to a shallow ovenproof dish.
Empty the whole jar of Tomato & Chilli Chutney over the top and scatter torn pieces of the mozzarella on top. Pop in the top of the oven for 5 minutes until the mozzarella has melted and the chutney is bubbling. Serve with a fresh side salad and some buttery new potatoes.