Parmesan Crusted Chicken with Tomato and Basil Sofrito

Steps

1. oven to 230°C. Line an oven tray with baking paper.
2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks.
3. Place flour, egg and parmesan in separate dishes and lightly beat egg. Coat each piece of chicken in flour (shaking off excess) followed by egg, then parmesan to coat well. Place on prepared tray.
4. Bake for 12–15 minutes until parmesan is golden and chicken is cooked through. Remove from oven to rest, covered in foil.
5. Heat a drizzle of oil in a medium fry-pan on low-medium heat. Cook onion, celery and oregano for 7–8 minutes, stirring, until softened. If vegetables start to stick, add 1–2 tablespoons water. Add tomato paste, tomatoes, olives, vinegar and sugar and simmer for 3–5 minutes. Stir through basil and season.
6. Warm focaccia in oven for 2–3 minutes until hot through, then slice. Slice chicken.
7. scatter spinach onto each plate and top with tomato and basil sofrito and parmesan crusted chicken. Serve one slice of focaccia per person on the side (reserving remainder for leftovers).