Mix the panko, parsley, and garlic well (add powdered cheese if you like).
Prick the chicken breast with your fork and sprinkle with salt and pepper. Tenderize with a rolling pin to make it evenly thick.
Make a slit horizontally through the centre of the thickness. Put a folded-in-half slice of cheese inside. To prevent the cheese from leaking, push the cheese in completely.
Thinly grease the surface of the chicken breast with olive oil and coat with the prepared bread crumb mixture by pressing hard. (Olive oil is not particularly necessary.）
Fry the chicken breast on both sides in a frying pan until golden brown. Cover with a lid to cook through. It's ready when you insert a skewer and clear juice comes out (if the juice is still cloudy, cook for a little longer).
Pour the tomato sauce into the same frying pan and cook down for a while (see the hints). (If you want to add garlic, follow Step ⑨.)
Transfer the chicken to a plate and cover generously with the sauce. Sprinkle with basil or parsley and serve.
You can use any cheese. I used cheddar cheese this time. Its flavour is good for the chicken.
Before pouring in the tomato sauce, add the sliced garlic. Cook over low heat to infuse the oil with its flavour and add the sauce. It will be tastier.
You can use shop-bought tomato sauce, but I recommend using a home-made one.
Story Behind this Recipe
I wanted to use my home-made tomato sauce.
To cook through evenly, bash the thick part of the meat beforehand. If you bash too hard, you may damage the meat, so do it gently. The tomato sauce spatters, so heat it over low heat.