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The ingredients needed to cook Herb Breaded Chicken Breast Served in Tomato Sauce:
- Use 2 Chicken breasts (small)
- Get 2 Sliced cheese
- Take 100 ml Panko
- Use 1 tbsp Fresh parsley
- Take 1/2 tbsp Garlic
- Take 1/2 to1 tablespoon (Powdered cheese, optional)
- You need 1 Salt and pepper
- Take 200 ml Tomato sauce
- Use 1 Olive oil
Instructions to make Herb Breaded Chicken Breast Served in Tomato Sauce:
- Mix the panko, parsley, and garlic well (add powdered cheese if you like).
- Prick the chicken breast with your fork and sprinkle with salt and pepper. Tenderize with a rolling pin to make it evenly thick.
- Make a slit horizontally through the centre of the thickness. Put a folded-in-half slice of cheese inside. To prevent the cheese from leaking, push the cheese in completely.
- Thinly grease the surface of the chicken breast with olive oil and coat with the prepared bread crumb mixture by pressing hard. (Olive oil is not particularly necessary.）
- Fry the chicken breast on both sides in a frying pan until golden brown. Cover with a lid to cook through. It's ready when you insert a skewer and clear juice comes out (if the juice is still cloudy, cook for a little longer).
- Pour the tomato sauce into the same frying pan and cook down for a while (see the hints). (If you want to add garlic, follow Step ⑨.)
- Transfer the chicken to a plate and cover generously with the sauce. Sprinkle with basil or parsley and serve.
- You can use any cheese. I used cheddar cheese this time. Its flavour is good for the chicken.
- Before pouring in the tomato sauce, add the sliced garlic. Cook over low heat to infuse the oil with its flavour and add the sauce. It will be tastier.
- You can use shop-bought tomato sauce, but I recommend using a home-made one.
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