Ingredients
- 4 * 4 chicken breast pounded 1/2\" thick
- 1/4 * 1/4 cup flour
- 1/2 * 1/2 cup milk
- 1 * 1 cup bread crumbs
- 1 * 1 tablespoon oregano
- 2 * 2 tablespoons parmesan
- * pinch of salt and pepper
- Roasted Tomato \"sauce\"
- 2 * 2 cups cherry tomatoes
- 1/2 * 1/2 medium red onion
- 2 * 2 cloves garlic
- 2 * 2 tablespoons basil
- 1 * 1 tablespoon olive oil
- Finishings
- 8 * 8 ounces pasta prepared
- 4 * 4 slices cheese I used swiss
- 4 * 4 tablespoons parmesan
Preparation
Step 1
* Pre-heat oven to 450˚
* To make sauce, combine tomatoes, roughly diced onion, and garlic on a tray. Drizzle with olive oil and bake for 30-45 minutes until cherry tomatoes begin to pop. Remove from oven, stir in basil, and set aside. Turn oven down to 375˚.
* Set up breading station for chicken breast (flour-milk-breadcrumbs.) Mix parmesan, oregano, and salt/pepper into bread crumbs. Take one chicken breast and drip in flour, then milk, and finally coat in breadcrumbs. Repeat with remaining chicken breast.
* Bake for 30-35 minutes until chicken is cooked through and reaches a temperature of 165˚ (If you are above 160˚, remove and top- chicken will finish baking then.) Remove from oven and scoop a couple spoonfuls of tomato sauce on top of chicken and finish with a slice of cheese. Place chicken back in oven until cheese is melted- about five minutes.
* Serve chicken breast on top of the pasta, sprinkle with parmesan cheese.