Suzanne's scalloppine

Yield: 1 servings

Measure Ingredient
4 \N Boneless chicken breast halves; skinned
\N \N Salt
1 cup Seasoned dry breadcrumbs
1 teaspoon Dried oregano; crumbled
1 teaspoon Dried basil; crumbled
2 \N Eggs; beaten to blend
3 tablespoons Butter
3 tablespoons Olive oil
3 \N Garlic cloves; minced
1 \N 14 1/2 ounce tomatoes; drained, diced
¼ cup Tomato sauce
1 cup Grated Parmesan

Preheat oven to 300F. Place chicken between sheets of waxed paper. Flatten to thickness of ¼ inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, ½ teaspoon oregano and ½ teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs.

Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven.

Add garlic to same skillet and saute over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining ½ teaspoon oregano and ½ teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes. Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.

Serves 4.

Bon Appetit March 1990

Converted by MC_Buster.

NOTES : A tangy tomato-herb sauce and Parmesan accent chicken that's cooked in a flash.

Converted by MM_Buster v2.0l.

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