Thin-cut, then pounded chicken breasts cook quickly. The breadcrumb-Parmesan coating provides a delicate crunch and savory flavor.
3 Tbsp. olive oil, divided
1/2 cup finely diced onion
2 cloves garlic, minced
2 cans (8 oz. each) Contadina® Tomato Sauce
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
3/4 cup Contadina® Traditional Unseasoned Bread Crumbs
1/4 cup grated Parmesan cheese
1 lb. boneless skinless chicken breast halves
1 cup (4 oz.) shredded mozzarella cheese
Hot cooked pasta
Preheat oven to 350°F. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add onion and garlic and cook about 3 minutes or until onion is tender. Stir in tomato sauce and oregano; bring to a boil. Reduce heat to low and simmer 5 minutes.
Cut chicken breasts in half lengthwise. Place a chicken breast piece in a gallon-size zip top plastic bag and pound it to an even 1/4-inch thickness. Repeat with remaining chicken pieces.
Lightly beat eggs in a shallow dish. Combine bread crumbs and Parmesan cheese in a second shallow dish. Dip chicken in egg and then coat with crumb mixture.
Heat remaining oil in a large skillet over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until deep golden brown and chicken is no longer pink inside.
Spoon 1/2 of sauce onto bottom of a 13x9-inch baking dish. Place chicken over sauce; top with mozzarella and bake 10 to 15 minutes or until cheese is melted and sauce is bubbly. Serve over pasta with remaining sauce.
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