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CATEGORY CUISINE TAG YIELD
Meats, Eggs March 1990 1 servings

INGREDIENTS

4 Boneless chicken breast halves; skinned
Salt
1 c Seasoned dry breadcrumbs
1 ts Dried oregano; crumbled
1 ts Dried basil; crumbled
2 Eggs; beaten to blend
3 tb Butter
3 tb Olive oil
3 Garlic cloves; minced
1 14 1/2 ounce tomatoes; drained, diced
1/4 c Tomato sauce
1 c Grated Parmesan

INSTRUCTIONS

Preheat oven to 300F. Place chicken between sheets of waxed paper. Flatten
to thickness of 1/4 inch using meat mallet or rolling pin. Season with
salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 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 1/2 teaspoon oregano and
1/2 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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