•1 kilogram chicken breasts, boneless and skinless
•Salt&Pepper, to taste
•200 grams cheddar
•2 cups flour
•3 eggs, beaten
•2 cups bread crumbs
•1 cup oil, for frying
•5 cups tomato sauce
•½ cup cheddar
•2 tablespoons basil
1.Cut a pocket into each chicken breast.
2.Full the pockets with the cheddar cheese.
3.Press the edges of the chicken together to seal the pocket.
4.Separate the flour, eggs, and bread crumbs into 3 separate bowls.
5.Dip the stuffed chicken in the flour, shaking off the excess.
6.Dip the floured chicken into the egg, then the bread crumbs.
7.Heat the oil in a large pan over medium heat.
8.Fry the chicken until golden brown on both sides.
9.Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
10.Top with the rest of the tomato sauce, then sprinkle the cheddar and basil on top.
11.Bake for 20 minutes at 250 degrees .