Ingredients:
4 boneless skinless chicken breast halves
salt
1 cup seasoned dry bread crumbs
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
2 eggs, beaten to blend
3 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1 (14 1/2 ounce) cans diced tomatoes, drained
1/4 cup tomato sauce
1/2 cup grated parmesan cheese
Directions:
Preheat oven to 300.
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 tsp.
oregano and 1/2 tsp.
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 saute over medium heat until golden, about 1 minute.
Add tomatoes, tomato sauce and remaining 1/2 tsp.
oregano and 1/2 tsp.
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.