HANDS-ON TIME 25 minutes
COOK 25 minutes
Makes 4 servings (3 oz. chicken + ⅓ cup sauce each).
EACH SERVING 398 cal., 19 g fat (6 g sat. fat), 151 mg chol., 761 mg
sodium, 15 g carb., 2 g fiber, 5 g sugars, 41 g pro.
Ingredients
1 Tbsp. butter
⅓ cup chopped onion
1 clove garlic, minced
1 14.5-oz. can diced tomatoes, undrained
½ tsp. sugar
⅛ tsp. salt
Dash black pepper
¼ cup chopped fresh basil
4 skinless, boneless chicken breast halves (6 to 8 oz.
each)
⅓ cup seasoned fine dry bread crumbs
4 Tbsp. grated Parmesan cheese
½ tsp. dried oregano, crushed
1 egg, lightly beaten
2 Tbsp. milk
3 Tbsp. olive oil or vegetable oil
¼ cup shredded mozzarella cheese (1 oz.)
Directions
- For sauce, in a 2-qt. saucepan melt butter over medium heat.
Add onion and garlic; cook until tender. Stir in tomatoes, sugar,
salt, and pepper. Bring to boiling; reduce heat. Simmer about
10 minutes or until desired consistency, stirring occasionally. Stir in
basil. - Meanwhile, using the flat side of a meat mallet, flatten chicken
between two pieces of plastic wrap to about ¼ inch thick. - In a shallow bowl stir together bread crumbs, 3 Tbsp. of the
Parmesan cheese, and the oregano. In a second bowl stir
together egg and milk. Dip chicken into egg mixture; coat evenly
with crumb mixture. - In a 12-inch skillet cook chicken in oil over medium heat 4 to
6 minutes or until golden, turning once. - Spoon sauce over chicken. Top with mozzarella and the
remaining 1 Tbsp. Parmesan. Let stand 2 minutes. If desired, serve
with hot cooked pasta.
