Ingredients
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3/4 cup Italian seasoned breadcrumbs
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1/4 cup grated parmesan cheese
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2 tablespoons olive oil
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1/4 lb mozzarella cheese, thinly sliced
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2 tablespoons olive oil
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1 medium onion, chopped
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1 clove garlic, crushed
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2 cups chopped peeled fresh tomatoes or 1 (28 ounce) can peeled Italian tomatoes, drained and chopped
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2 tablespoons tomato paste
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1 bay leaf
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1/2 teaspoon sugar
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1 egg, beaten
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4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
Instructions
- Combine bread crumbs and Parmesan cheese in a shallow dish.
- Place egg in another shallow dish.
- Dip chicken first in egg, then dredge in bread crumb mixture to coat.
- Preheat oven to 350*.
- In a large frying pan, heat oil over medium heat.
- Add coated chicken breasts.
- Cook, turning once, about 5 minutes a side,until lightly browned.
- Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish.
- Pour tomato sauce over chicken.
- Top with mozzarella cheese.
- Bake 15 minutes, until cheese is melted and bubbly.
- TOMATO SAUCE: In a medium-size saucepan, heat oil over medium heat.
- Add onion and garlic.
- Cook until onion is soft,about 3 minutes.
- Add tomatoes.
- tomato paste, bay leaf, sugar, and oregano.
- Simmer until sauce reduces by half.