Ingredients
4
boneless chicken breast halves, skinned
1
cup seasoned dry breadcrumbs
1
tsp dried oregano, crumbled
1
tsp dried basil, crumbled
1
14 1/2-ounce can tomatoes, drained, diced
Directions
1.
Preheat oven to 300°F. Place chicken between sheets of waxed paper. Flatten to thickness of 1/4 inch using meat mallet or rolling pin. Season with salt. Combine breadcrumbs, 1/2 teaspoon oregano and 1/2 teaspoon basil in shallow bowl. Dip chicken in eggs. Dredge in breadcrumbs.
2.
Melt butter with oil in heavy large skillet over high heat. Add chicken and cook until golden, about 2 minutes per side. Transfer chicken to ovenproof platter. Place in oven.
3.
Add garlic to same skillet and sauté over medium heat until golden, about 1 minute. Add tomatoes, tomato sauce and remaining 1/2 teaspoon oregano and 1/2 teaspoon basil. Simmer until thickened, stirring frequently, about 2 minutes. Spoon sauce over chicken. Sprinkle with Parmesan. Return chicken to oven just until cheese begins to melt.
New-York Restaurants
