Yield: 1 servings
|4 \N||Boneless chicken breast halves; skinned|
|1 cup||Seasoned dry breadcrumbs|
|1 teaspoon||Dried oregano; crumbled|
|1 teaspoon||Dried basil; crumbled|
|2 \N||Eggs; beaten to blend|
|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.
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.