- 4
Ingredients
- 2 skinless, boneless chicken breasts (about 10 oz each)
- 1 8-inch piece day-old baguette (about 4 oz)
- 2 tbs extra-virgin olive oil
- 1/4 c grated parmesan cheese
- 1/4 c plus 2 tbs finely chopped fresh basil
- kosher salt and freshly ground pepper
- 1 15-oz can tomato puree
- 1 small clove garlic, grated
- 1/4 tsp red pepper flakes
- 1/2 c shredded part-skim mozzarella cheese
Preparation
Step 1
1. Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mullet or heavy skillet until 1/4 inch thick.
2. Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 c crumbs).
3. Heat 1 tbs olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tbs parmesan and cook, stirring, until melted, about 1 more minutes. Transfer to a bowl and stir in 2 tbs basil; set aside. Preheat the broiler.
4. Return the skillet to medium-high heat and add the remaining 1 tbs olive oil. Sprinkle the chicken with 1/4 tsp salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
5. Add the tomato puree, then rinse out the can with 1 c water and add to the skillet. Add the garlic, red pepper flakes and 1 tbs parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 c basil and season with salt and pepper.
6. Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tbs parmesan and all but a few tbs of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.