Cut the chicken breasts in half, form a pocket and fill it with grated mozzarella. Coat the meat with a little
olive oil and season it with salt, pepper, oregano, paprika and lemon juice.
Roll the meat in flour, then beaten egg and finally breadcrumbs. Fry it in hot oil, about 3 to 4 minutes on
each side until it forms a golden crust.

Cover the bottom of a fireproof dish with tomato puree and place the fried meat on it. Add the mini
mozzarellas, washed cherry tomatoes and basil leaves, and drizzle with olive oil. Sprinkle the chicken breasts
with mozzarella and bake in the oven at 180°C for about 20 minutes.

Recipe is from PP cook book Smells like home, contributed Mihai Botan, Romania.