*I only did 2 chicken breasts, so adjust accordingly!
2 chicken breasts, pounded out a little
flour to dredge chicken in
salt to taste
pepper to taste
1/2 cup flour
1/2 cup Italian breadcrumbs
2 Tbl butter
2 Tbl olive oil
2 eggs, lightly beaten
*salt and pepper each chicken breast, dredge through flour, dunk in egg mixture, and then coat in a breadcrumb/flour mixture. Saute in butter/olive oil over medium/high heat until golden brown.
Sauce
1 can Italian diced tomatoes
1/2 can tomato sauce
3 green onions
2 cloves minced garlic
1 Tbl olive oil
1 Tbl butter
1/2 Tbl dried oregano
1/2 Tbl dried basil
salt & pepper to taste
*saute diced onion in butter and oil over medium/high heat. Add in garlic and saute for about 45 seconds. Pour in sauce and tomatoes and herbs. Bring to a boil, then reduce heat to medium/low. Simmer for at least 30 minutes. (or longer if you want)
**Place chicken in a pyrex dish, pour desired amount of sauce on top, then sprinkle shredded mozerella and parmesan (equal parts) on top. (as much as you'd like!) Broil on LOW until bubbly and golden brown. Serve with fettutine noodles.
PS: always liberally salt your pasta water, as well as add in a Tbl of olive oil! = )
Sorry for not posting this last night, I had a rough day.
Sometimes I make things less "gourmet" than others. Hey! I have a very busy 1 & 3 yr old! Cooking during the witching hour isn't always easy.
I also made an AMAZING bread! A good friend gave me the recipe from a book called, Artisan Bread in 5 Minutes a Day (which I need to get) It could be tweaked in SO many ways! I added about another Tbl of kosher salt on top. You MUST look up the recipe.
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