The Best Chicken Scaloppine |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is such a good recipe for chicken parmesan with a tangy tomato herb sauce. I have been making it for years and it is always a favorite. Ingredients:
4 boneless skinless chicken breast halves |
salt |
1 cup seasoned dry bread crumb |
1 teaspoon dried oregano, crumbled |
1 teaspoon dried basil, crumbled |
2 eggs, beaten to blend |
3 tablespoons butter |
3 tablespoons olive oil |
3 cloves garlic, minced |
1 (14 1/2 ounce) can diced tomatoes, drained |
1/4 cup tomato sauce |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 300.
2. Place chicken between sheets of waxed paper.
3. Flatten to thickness of 1/4 inch using meat mallet or rolling pin.
4. Season with salt.
5. Combine breadcrumbs, 1/2 tsp.
6. oregano and 1/2 tsp.
7. basil in shallow bowl.
8. Dip chicken in eggs.
9. Dredge in breadcrumbs.
10. Melt butter with oil in heavy large skillet over high heat.
11. Add chicken and cook until golden, about 2 minutes per side.
12. Transfer chicken to ovenproof platter.
13. Place in oven.
14. Add garlic to same skillet and saute over medium heat until golden, about 1 minute.
15. Add tomatoes, tomato sauce and remaining 1/2 tsp.
16. oregano and 1/2 tsp.
17. basil.
18. Simmer until thickened, stirring frequently, about 2 minutes.
19. Spoon sauce over chicken.
20. Sprinkle with parmesan.
21. Return chicken to oven just until cheese begins to melt.
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