Serves 4

2½ tbsp olive oil, plus extra for greasing
150g breadcrumbs
1 tsp dried oregano
60g plain flour
2 eggs
Pinch of dried chilli flakes
4 chicken fillets
120ml tomato sauce
100g mozzarella, grated
2 medium courgettes, chopped
250g cherry tomatoes, halved
4 tbsp fresh basil, chopped

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly grease a large baking tray with oil.
2. Place the chicken fillets between two sheets of cling film, rolling the edges together, and pound to an even thickness using a rolling pin.
3. In a shallow bowl, combine the breadcrumbs and oregano. Place the flour in a second bowl and beat the eggs together in a third.
4. Dip the chicken in the flour, turning to coat, then dip in the eggs and finally in the breadcrumb mixture, pressing the crumbs on to coat.
5. Heat two tablespoons of the olive oil in a large pan over a medium-high heat. Working in batches to avoid crowding the pan, cook the chicken for one minute per side until golden. Place chicken cutlets on the prepared baking tray.
6. Top each chicken fillet with two tablespoons of tomato sauce and add 30g of the grated mozzarella to each one. Place in the oven for 5-6 minutes until the cheese is melted and bubbling and the chicken is completely cooked through.
7. Wipe out the pan with a ball of kitchen paper, add the remaining half tablespoon of oil and heat over a medium-high heat. Cook the courgette and corn for 3-4 minutes. Add the cherry tomatoes and cook for another 1-2 minutes.
8. To serve, top the chicken with the sautéed vegetables and scatter with chopped fresh basil.
   

Per serving 574kcals, 21.2g (5.5g saturated), 42.7g carbs (7.2g sugars), 52.1g protein, 4.5g fibre, 0.64g sodium