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Ingredients
- 1 (14.5 oz can crushed tomatoes
- 2 cloves garlic, chopped
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1/2 tsp. black pepper, divided
- 1 egg, beaten
- 1/4 tsp. salt
- 4 (4 oz) boneless, skinless chicken breast halves.
- 1/2 cup seasoned bread crumbs
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Details
Servings 4
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
1. For the sauce, mix the tomatoes, garlic, oregano, red pepper flakes and 1/4 tsp. pepper in a medium bowl.
2. Combine the beaten egg, salt and remaining pepper in a shallow bowl. Dip the chicken in the egg mixture and then coat with the bread crumbs.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 5 minutes per side.
4. Spoon the tomato sauce over the chicken. Cover and reduce heat to low. Cook 10 min or until chicken is no longer pink inside.
5. Sprinkle the chicken with the mozzarella, parsley and Parmesan. Cook until cheese melts, about 5 min.
* Can serve over spaghetti. Use 2 egg whites instead of the egg and use reduced fat cheese. bake breaded chicken 30 minutes at 400 degrees. add cheese and sauce. bake 15 min more.
*Freezer Friendly:
Freeze breaded, cooked chicken wrapped in foil. to avoid sogginess, don't freeze with sauce or cheese to defrost, thaw in refrigerator completely, then spoon on sauce and continue as directed.
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