- 1
- 20 mins
- 56 mins
Ingredients
- SAUCE:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/4 cups canned crushed tomatoes
- 2 tablespoons tomato paste
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- CHICKEN:
- 6 slices light whole wheat bread
- 2 large eggs
- 2 tablespoons water
- 4 to 1/4" chicken breast halves (6 ounces each), pounded to 1/4" thickness
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup soy flour or whole wheat flour
- 2 teaspoons olive oil
- 6 ounces shredded part-skim mozzarella cheese
- 4" to 5" rack 4" to 5" from the heat and preheat the broiler.
Preparation
Step 1
Directions
To make the sauce: Heat the oil in a small saucepan over low heat. Stir in the garlic and cook, stirring frequently, for 30 seconds. Add the tomatoes, tomato paste, oregano, and basil. Cook until thick and rich, 12 to 15 minutes, stirring occasionally. Season with the salt and pepper. Cover and keep warm.
to make the chicken: Meanwhile, preheat the oven to 250°F. Place the bread on a baking sheet and bake until dry, 10 to 12 minutes. Let cool slightly. Transfer the bread to a food processor and grind to make 1 cup crumbs. Remove to a large plate. In a shallow bowl, lightly beat the eggs with the water. Season the chicken with the salt and pepper and coat with the flour. Dip into the egg mixture, then press into the crumbs to coat both sides.
Place the broiler rack 4" to 5" from the heat and preheat the broiler.
Heat 1 teaspoon of the oil in a large skillet over medium heat. Add 2 of the chicken breasts and cook until golden brown on the first side, 2 to 3 minutes. Turn and cook until no longer pink and the juices run clear, 2 to 3 minutes. Remove to a 13" x 9" baking dish. Repeat with the remaining teaspoon of oil and remaining chicken. Top with the sauce and sprinkle with the cheese. Broil until the cheese melts, 1 to 2 minutes.