This recipe sounds far fancier than it is and is a fairly quick and easy meal for a weeknight. The fabulous sauce makes it tasty and moist.
Ingredients for sauce:
2 medium garlic cloves, peeled and minced
1/4 cup extra virgin olive oil
1 28 oz can diced tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and ground black pepper
Chicken and crumbing:
3 Tbsp Dijon mustard
1 Tbsp white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 skinless boneless chicken breasts
3/4 cup of breadcrumbs
1 cup finely grated Parmesan cheese
3 Tbsp unsalted butter, melted
Heat the garlic and oil in a large saucepan over medium heat. Pour in the can of tomatoes, add basil, oregano, sugar and a bit of salt and pepper. Simmer until it’s thickened and then reduce heat (about 15 mins). Cover and keep warm until the chicken is ready.
Preheat oven to 450°F.
Reduce the size of large chicken breasts and put underneath a piece of plastic and with a meat pounder (tenderizer), pound the chicken until they’re approximately 1/4 to 1/2 an inch thick
Combine the mustard, vinegar, salt, and a dash of of pepper in one bowl.
In a second bowl, mix together the bread crumbs, grated cheese and more pepper. Drizzle in the butter as you combine the ingredients.
Place chicken pieces in first bowl, covering completely in the liquid mixture, followed by pressing them into the bowl with the crumbs. Transfer to a 9×13 pan and bake in the oven until cooked through and browned. (15-20 mins).
Serve the chicken with a ladle of sauce over the top.