A tangy tomato-herb sauce and Parmesan accent chicken that's cooked in a flash.
Ingredients
4 boneless chicken breast halves, skinned
Salt
1 cup seasoned dry breadcrumbs
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
2 eggs, beaten to blend
3 tablespoons butter
3 tablespoons olive oil
3 garlic cloves, minced
1 14 1/2-ounce can tomatoes, drained, diced
1/4 cup tomato sauce
1 cup grated Parmesan
Directions
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.
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.
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.
