Simon Rimmer served up a hearty and tasty chicken parmigiana dish on Sunday Brunch.

The ingredients are: 2 chicken breasts, skinless, 50g flour, 3 beaten eggs, 100g breadcrumbs mixed with 100g finely grated Parmesan and Oil and butter to fry.

For the sauce: 100ml olive oil, 1 onion, 1 stalk celery, finely chopped, 2 cloves chopped garlic, 2 x 400g tins chopped toms, 45g tomato puree, 100ml chicken stock, Salt and pepper and 200g buffalo mozzarella.