|Serves||Preparation Time||Cooking Time|
|4 People||10-15 Minutes||30-35 Minutes|
For the Sauce
- 2 medium garlic cloves, peeled and minced
- 1/4 cup extra virgin olive oil
- 4 crushed tomatoes
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sugar
For the Chicken
- 3 tbsp Dijon mustard
- 1 tbsp white-wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 pieces skinless, boneless chicken breast halves (or deboned thighs)
- 3/4 cup of bread crumbs
- 1 cup finely grated Parmesan cheese
- 50 g unsalted butter, melted
For the sauce, take a large saucepan and place it on medium heat. Add oil and garlic, sauté till the garlic starts to sizzle.
Next, add the tomatoes, basil, oregano, sugar, salt and pepper. Continue to simmer until the sauce thickens a little and flavors blend in with each other.
Now take the chicken pieces and keep it between layers of a plastic wrap. Pound the pieces in such a way that the pieces flatten to even thickness.
In another bowl, mix mustard, vinegar, salt and pepper, and coat the chicken pieces evenly.
Take one more bowl and mix bread crumbs, grated cheese, pepper, and add butter.
After coating the chicken pieces in the mustard mixture, dredge it in the crumb mixture. Make sure the chicken piece gets coated evenly.
Press the crumbs gently so that they adhere together and transfer it to a baking sheet.
Bake for about 15 minutes or until golden brown.
Spoon out a little sauce on each of the pieces and serve it with a side of rice or pasta
|Calories||507 K cal|