Olive oil cooking spray
400g jar tomato and basil pasta sauce
½ cup grated mozzarella
2 tablespoons shredded parmesan
Rocket leaves, to serve
500g chicken mince
1 ½ cups panko breadcrumbs
3 cloves garlic, crushed
2 tablespoons Dijon mustard
1 cup shredded parmesan
¼ cup cornflour
To make parmigiana balls, combine chicken, ¾ cup of the breadcrumbs, 1 egg, garlic, mustard and half the parmesan in a large bowl. Mix well. Shape 2 level tablespoons of mixture into balls. (Makes 12.)
Place remaining eggs in a bowl. Lightly beat with a fork. Place remaining breadcrumbs and parmesan in separate bowls.
One at a time, lightly dust balls in cornflour, shaking away excess. Dip in eggs, then coat in breadcrumb mixture. Generously spray balls all over with oil.
Heat a large oven tray in a hot oven (200C) for 5 minutes. Remove. Add balls. Return to oven. Cook, turning halfway, for about 25 minutes, or until browned and cooked.
Meanwhile, pour pasta sauce into a medium pan. Stir until hot.
Transfer balls to an ovenproof dish (8-cup capacity). Pour over hot sauce. Scatter with mozzarella and parmesan. Return to hot oven. Cook for 10 to 12 minutes, or until cheese is melted.
Serve with rocket.