| 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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