- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1 cup
- all-purpose flour
- 250 mL
- 1 tsp
- salt
- 5 mL
- ½ tsp
- pepper
- 2 mL
- 2
- eggs
- ½ cup
- milk
- 125 mL
- 1 ½ cups
- Italian-style seasoned breadcrumbs
- 375 mL
- ¼ cup
- grated Parmesan cheese
- 60 mL
- ½ tsp (2 mL) dried or 1 tsp (5 mL) finely chopped fresh oregano
- 4
- boneless, skinless chicken breasts (7 oz/200 g each)
- ¼ cup
- Sensations by Compliments Extra Virgin 100% Olive Oil, divided
- 60 mL
- 1
- carrot, finely diced
- 1
- onion, finely diced
- 5
- cloves garlic, minced
- 1 can
- Compliments Diced Tomatoes
- 796 mL
- 1 tsp
- sugar
- 5 mL
- ¼ cup
- coarsely chopped fresh basil
- 60 mL
- ¼ cup
- coarsely chopped fresh parsley
- 60 mL
- 4 slices
- Sensations by Compliments Provolone Cheese
Directions
- Step 1
- Preheat oven to 180˚C (350˚F). Line a baking sheet with parchment paper. In a bowl, mix flour, salt and pepper. In a second bowl, fork-beat eggs and milk. In a third bowl, mix breadcrumbs, Parmesan and oregano. Dip all sides of chicken breasts in the flour mixture; shaking off excess. Roll in egg mixture to moisten flour coating; letting excess egg drip off. Dredge in breadcrumb mixture; coating all sides.
- Step 2
- Drizzle 2 tbsp (30 mL) olive oil on lined baking sheet; place chicken breasts overtop. Bake 10 min. Flip over; bake another 10 min., until breading is golden and internal temperature of chicken reaches 74˚C (165˚F). Remove from oven (but keep oven on).
- Step 3
- Meanwhile, in a saucepan, heat rest of oil on medium-low heat. Stir in carrot, onion and garlic; cook to soften but do not brown. Stir in tomatoes and sugar. Lower heat to a gentle simmer; cook until sauce has thickened, about 15 min. Stir in basil and parsley. Season with salt and pepper, if desired.
- Step 4
- Spoon about ¼ cup (60 mL) tomato sauce on top of each chicken breast; top with a slice of provolone. Bake another 5 min., or until cheese is melted. Serve with Caesar Salad, if desired.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 750
- Fat:
- 29
- Saturated Fat:
- 9
- Carbs:
- 55
- Fibre:
- 3
- Sugar:
- 11
- Cholesterol:
- 225 mg
- Protein:
- 68
- Sodium:
- 1600 mg
