Breaded chicken with a creamy tomato sauce

    This recipe was passed down from a family member, who guaranteed it was a great romantic meal, she was right. Don't let the list of ingredients intimidate you, it's easy and delicious. The creamy tomato sauce served with the crunchy chicken, is absolutely divine.

    169 people made this

    Serves: 3 

    • 15g butter
    • 1 teaspoon finely chopped garlic
    • 1/2 small onion, finely chopped
    • 1 (400g) tin chopped tomatoes with juice
    • 1/2 teaspoon sugar
    • 4 tablespoons double cream
    • salt and pepper to taste
    • 35g fine dry breadcrumbs
    • 2 tablespoons freshly grated Parmigiano Reggiano (Parmesan) cheese
    • 1/2 teaspoon dried oregano
    • 1 egg, beaten
    • 2 tablespoons milk
    • 3 (150g) skinless, boneless chicken breast fillets
    • 3 tablespoons olive oil
    • 90g Mozzarella cheese, grated
    • 1 tablespoon freshly grated Parmigiano Reggiano (Parmesan) cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Melt butter in a saucepan over medium heat. Stir in garlic and onion; cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
    2. Stir together breadcrumbs, 2 tablespoons Parmesan and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
    3. Heat olive oil in a large frying pan over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 70 degrees C and the breadcrumb crust is golden brown, about 10 minutes.
    4. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

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