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- 1/3 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon butter or margarine
- 1 14 1/2ounce can diced tomatoes, undrained
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- dash black pepper
- 1/4 cup snipped fresh basil
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
- 1/3 cup seasoned fine dry bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon dried oregano, crushed
- 1 beaten egg
- 2 tablespoons milk
- 3 tablespoons olive oil or cooking oil
- 1/4 cup shredded mozzarella cheese (1 ounce)
- 1 tablespoon grated Parmesan cheese
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.
- Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.
- Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.
- Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.
- Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.
- Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat
- Servings Per Recipe 4,
- cal. (kcal) 379,
- Fat, total (g) 20,
- chol. (mg) 137,
- sat. fat (g) 6,
- carb. (g) 15,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 34,
- vit. A (IU) 389,
- vit. C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 711,
- Potassium (mg) 310,
- calcium (mg) 182,
- iron (mg) 2,
- Vegetables () 1,
- Other Carb () 1,
- Very Lean Meat () 5,
- Fat () 4,
- Percent Daily Values are based on a 2,000 calorie diet
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