Butterfly the chicken breasts and cut each in half. Pound them so they are about ¼ inch thick (or slightly more – don’t go over ½ inch though) and season them with salt and pepper.

Dip each piece in flour and Parmesan mixture, then in a beaten egg mixture and coat them in breadcrumbs.

Option 1: In a large skillet/frying pan, heat the oil and place the breaded chicken pieces in. Fry on both side just until the crumbs turn brown. You might need to do it in 2 batches, depending on the size of your skillet/frying pan.

Option 2: Turn on your instant pot. Press the SAUTE function and pour in oil. When the oil is hot, add the breaded chicken pieces in. Fry on both sides until the crumbs turn brown. You will need to do it in 2 batches. When done, remove the chicken from the pot and turn the SAUTE function off.

Pour water in your instant pot (and deglaze the pot if you chose option 2). Add tomato passata, sugar, garlic, oregano and give it a mix. Insert the instant pot trivet and place the chicken breast on top of it.

Close the lid and lock it. Turn the steam valve to SEALING and press MANUAL (pressure cooking). Make sure it’s set on high. Set the time to 6 minutes.

When the cooking is finished, wait about 5-7 minutes before releasing the pressure manually.

When the pin is down, open the lid and place a slice of mozzarella on top of each chicken breast. Close the lid and let it sit for about 2 minutes so that the mozzarella has time to melt.

Serve warm with pasta or rice!