| 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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