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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Continue the Italian theme and serve this dish with hot cooked pasta, Insalata Balsamico, and crusty bread. Ingredients:
2 skinned and boned chicken breast halves |
1 large egg |
1/4 cup water |
1/4 cup italian-seasoned breadcrumbs |
1/4 cup grated parmesan cheese |
2 tablespoons butter or margarine, divided |
1 small onion, finely chopped |
1 garlic clove, pressed |
1 (14 1/2-ounce) can reduced-sodium italian-style stewed tomatoes, undrained |
1 cup (4 ounces) shredded mozzarella cheese |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2. Stir together egg and 1/4 cup water.
3. Combine breadcrumbs and Parmesan cheese. Dip chicken in egg mixture; dredge in breadcrumb mixture.
4. Melt 1 tablespoon butter in a large skillet over medium heat; add chicken breast halves, and brown on each side.
5. Arrange chicken in a lightly greased 11- x 7-inch baking dish or individual gratin dishes.
6. Melt remaining 1 tablespoon butter in skillet over medium heat. Add onion and garlic; sauté 2 minutes or until tender. Add tomatoes; cook 1 minute. Pour mixture over chicken. Sprinkle with mozzarella cheese.
7. Bake at 350° for 20 minutes or until thoroughly heated.
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