Recipe Overview:
| Servings: | 6 |
| Preparation Time: | 20 minutes |
| Cook Time: | 30 minutes |
Ingredients
| 3 |  |
tablespoons | |
extra virgin olive oil |
| 4 | |
|
garlic cloves, minced | |
| 3 | |
|
shallots, peeled and chopped | |
| 1 | |
(28 ounce) can | |
Tuttorosso® Crushed Tomatoes in thick puree with basil |
| 2 | |
teaspoons | |
dried oregano |
| 1/4 | |
teaspoon | |
crushed red pepper |
| 1/2 | |
cup | |
chopped fresh basil |
| 3/4 | |
cup | |
panko (Japanese breadcrumbs) |
| 3/4 | |
cup | |
grated Parmesan cheese |
| 1 | |
cup | |
flour |
| 2 | |
|
eggs , beaten | |
| 6 | |
|
boneless skinless chicken breasts | |
| 3/4 | |
cup | |
shredded mozzarella cheese |
Directions:
- In large saucepan heat 4 tablespoons oil over medium heat. Add garlic and shallots; sauté until tender. Add TUTTOROSSO® CRUSHED TOMATOES in thick puree with basil, oregano and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season with salt and black pepper.
- Blend breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat the chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat remaining 3 tablespoons of oil in large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon ¼ cup of sauce over each chicken breast. Sprinkle with cheese. Reduce heat to medium. Cover and cook until chicken is cooked, about 5 minutes. Re-warm remaining sauce and serve with chicken.
Nutritional facts per serving:
|
Calories 440 Fat 15g Cholesterol 155mg Sodium 650mg Carbohydrate 31g |
Fiber 3g Protein 43g Vitamin A 25% Vitamin C 20% Calcium 35% Iron 25% |
Cooking Hint:
Panko is available in the Asian foods section of most supermarkets.
