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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I love this recipe because it's SO delicious and super easy to make. My family loves it, too! Great served with caesar salad and garlic bread. I usually have half of the sauce left over. I either freeze it, or cook up extra chicken for leftovers, but the chicken does lose some of its crispiness on the second day. NOTE: One of my favorite things about this recipe is the crispiness of the chicken. I usually use twice the oil that the recipe calls for, maybe even more. I just keep an eye on it, and add more as needed. Ingredients:
1/4 cup olive oil |
1 cup chopped onion |
2 -3 garlic cloves, minced |
1 (28 ounce) can crushed tomatoes |
2 teaspoons sugar |
1/4 teaspoon basil (optional) |
1/4 oregano (optional) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 large boneless skinless chicken breast halves |
1/3 cup italian-style breadcrumbs |
1/3 cup grated parmesan cheese |
1 egg, beaten |
1/2 cup mozzarella cheese, grated |
Directions:
1. Saute onions and garlic in 2 tbsp of oil for 2 minutes.
2. Stir in tomatoes, sugar, and seasonings.
3. Heat to boiling, stirring occasionally. Reduce heat, cover and simmer while preparing chicken.
4. Combine parmesan and bread crumbs. In a seperate bowl, lightly beat the egg.
5. Slice chicken breast in half to create two thinner pieces of chicken or use rolling pin to flatten the breast to approximately 1/4 thickness.
6. Dip chicken in egg, then coat with bread crumb mixture.
7. Heat remaining oil. Cook chicken over medium heat in the oil, turning once. (approx. 10-15 mins).
8. Sprinkle cooked chicken with mozzarella cheese and allow it to melt. Speed the melting up by covering skillet with a lid.
9. Remove chicken to plate and spoon desired amount of sauce over top.
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