Name: Suzanne's Scalloppine
Yield: Serves 4
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

A tangy tomato-herb sauce and Parmesan accent chicken that's cooked in a flash.

Recipe information

Yield
Serves 4

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

Preparation

Step 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.
Step 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.
Step 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.

TagsSauce Italian American Italian European Chicken Breast Chicken Poultry Canned Tomato Tomato Vegetable Parmesan Cheese Dairy Main Dinner Nut Free Weeknight Meals Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes