A fresh twist on the classic chicken Parmesan. Quick tomato bruschetta sauce over juicy-crisp chicken cutlets and topped with melted Mozzarella.
|3 cups||(750 mL) Cherry tomatoes, halved|
|.5 cup||(125 mL) Basil Leaves|
|2||Cloves garlic, minced|
|1||package Maple Leaf Prime Naturally® Butterflied Chicken Breasts|
|.5 cup||(125 mL) Flour|
|Salt and pepper|
|1||Egg, beaten with 1 tbsp (15 mL) Water|
|.75 cup||(175 mL) Italian bread crumbs|
|.75 cup||(175 mL) Vegetable oil|
|.5 cup||(125 mL) Grated Mozzarella cheese|
PLACE tomatoes, basil and garlic in a food processor and pulse until coarsely chopped. Season with salt and pepper. Set aside.
PREHEAT oven to 375°F (190°C).
DREDGE chicken in flour seasoned with salt and pepper. Dip in egg mixture and then dip into bread crumbs until evenly coated.
HEAT oil in a large deep skillet over medium-high heat. Fry chicken cutlets in shallow oil until golden on both sides. Place in a baking pan. Smother with tomato sauce and sprinkle with cheese.
BAKE in preheated oven for 20 minutes or until cheese is melted and internal temperature of chicken reaches 165°F (74°C).
Serve over pasta tossed in olive oil or in a sandwich on a Kaiser bun.
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