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.