A popular dish in the North East of England, this amazingly cheap chicken dish is best served with fries or a salad!
Season the chicken with salt and pepper. Season the flour and place on one plate, put the beaten eggs on another and the breadcrumbs on a third plate. Dip each chicken piece in the flour, then dust off any excess and drop into the egg. Finally coat in the breadcrumb, pressing it into the chicken firmly.
To make the sauce, heat the olive oil in a saucepan and add the garlic, allow to infuse into the oil and cook for 2 minutes, then add the tomatoes, bring up to a simmer, season with salt and black pepper and set aside.
In a heavy bottomed frying pan add another glug of olive oil and pop onto a medium/high heat. Lay the bread crumbed chicken breasts into the hot oil and fry for 2/3 minutes on each side until golden and remove from the heat. Spoon the tomato sauce over the fried chicken breasts then add the grated cheese, place under a grill set to the highest temperature for 3/4 minutes or until the cheese starts to become golden and blister.