Servings: 4
Ingredients:
4 boneless skinless chicken breasts
1 egg
2 tbsp (25 mL) grated parmesan cheese
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
Tomato Dipping Sauce:
1 can (14 oz/398 mL) tomatoes
1/4 cup (50 mL) tomato paste
2 green onions, chopped
1 tsp (5 mL) dried basil
1/4 tsp (1 mL) each salt and pepper
Preparation:
Tomato Dipping Sauce:
Open can of tomatoes and pour into saucepan. Using potato masher, break up tomatoes into small pieces. Add tomato paste, green onions, basil, salt and pepper; bring to boil over high heat. Reduce heat to medium-low; simmer, stirring every few minutes with wooden spoon, until thick enough to mound on spoon, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days.)
Meanwhile, put melba toast in resealable plastic bag and close. Using bottom of pot or rolling pin, crush. On cutting board and using chef's knife, cut chicken lengthwise into 1-inch (2.5 cm) thick strips. Break egg into shallow dish; using fork, beat until foamy. In another shallow dish, stir together melba toast crumbs, Parmesan cheese, oregano, salt and pepper. Dip chicken strips into egg, letting excess drip off; dip in crumb mixture, turning to coat all sides. Place chicken strips on platter.In large nonstick skillet, heat oil over medium-high heat. Place half of the chicken in single layer in skillet. Fry until bottom is golden brown, about 5 minutes. Using tongs, turn and fry until chicken is no longer pink inside, about 5 minutes. (To check, put 1 chicken strip on plate and cut in half.) Keep cooked chicken warm on paper towel-lined baking sheet. Repeat with remaining chicken. Serve with Tomato Dipping Sauce.
Canadian Living Magazine: April 2004
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