Serves 4
You can do all the prep in advance for this yummy recipe. See make-ahead tip in the instructions!
| 4 | chicken breast halves, trimmed |
| 1 | large egg |
| Italian-style bread crumbs | |
| oil for frying | |
| 2 | large tomatoes, diced (good canned tomatoes are OK. I love Muir Glen brand!) |
| 1 T | olive oil |
| 2 cloves | garlic, minced |
| 3 T | fresh basil, chopped medium |
- Combine last 4 ingredients in a bowl; let it sit for an hour or so.
- On medium-high heat, preheat large skillet with enough oil to cover bottom to depth of 1/4 to 1/2 inch.
- Whisk egg with 1 to 2 tablespoons of water.
- One piece at a time, coat chicken with egg mixture, then with bread crumbs and drop into skillet. Wait to coat each chicken piece until just before putting them in the skillet so breading doesn't become soggy.
- Sear chicken pieces, without touching each other, on both sides until bread crumbs are brown. Drain on paper towels.
- Lightly coat a baking dish with cooking oil. Place each piece separately into the dish.
- Make-ahead tip: Chicken can be covered and stored in the freezer for up to one month. Tomato mixture can be stored in the refrigerator up to three days.
- Bake chicken, covered with foil, at 375 degrees for 20 minutes. Uncover and bake an additional 5-10 minutes. Add the tomato mixture in a mound on each piece of chicken. Bake 5-10 minutes or until the tomato mixture is well-warmed. Serve immediately.
