
My family eats a lot of chicken so it’s important for me to have a lot of different ways to cook it. I love how the buttery, sweet taste of the shallots combines with the tomato and basil in this delicious sauce! If you don’t have time to cook chicken you can top your favorite pasta with this amazing sauce for a quick, tasty meal!
Sauce Ingredients
1. Four large plum tomatoes
2. One large shallot
3. One cup chicken broth
4. Two tablespoons fresh basil
5. Salt to taste
6. Olive oil
Chicken Ingredients
1. One package boneless, skinless, thin cut chicken breast. If you prefer you can pound regular, boneless chicken breasts between two pieces of wax paper until thin but buying them already cut thin is so much easier!
2. 1 1/2 cups flour
3. 2 eggs
4. 1 1/2 cups seasoned bread crumbs
5. Mozzarella Cheese – either the block or shredded, whatever you prefer to top the chicken with. I alternate between whatever I have in the house. Sometimes I cut thin pieces from the block of cheese or I will sprinkle already shredded mozzarella right over the chicken.
6. A few pieces of chopped, fresh basil for garnish
7. Two tablespoons olive oil
Directions
Preheat oven to 400 degrees F. Pour olive oil onto a cookie sheet. Make sure the sheet is evenly coated.
Drizzle olive oil into a large, nonstick, saute pan over medium heat. Dice the shallot while you give your pan a few minutes to heat up. Add the diced shallot and let cook, stirring occasionally until soft (approx. 5 – 7 minutess). While the shallot is cooking, dice your tomatoes, chop your basil and add both to the shallots. Sprinkle w salt to taste and cook for 1o minutes.
Bread your chicken while the sauce is cooking. Use 3 medium sized bowls. Put flour in one bowl, mix eggs in another and bread crumbs in the last bowl. Dredge each piece of chicken in the flour, then egg and lastly in the bread crumbs. Coat each piece liberally with all the ingredients. Lay on the cookie sheet. Bake for approximately 10 minutes on each side. All ovens vary so test a piece before serving. If the chicken is white inside without any traces of pink and the juices run clear then they are ready!
Add 1/2 cup of chicken broth and saute for ten more minutes. If the liquid starts to evaporate add more broth and turn the heat down to low. After the sauce is finished cooking, carefully transfer to a food processor and blend together.
Once chicken is finished cooking, spoon sauce on top of each breast, top with mozzarella cheese and bake for another 5 minutes or so until the cheese has melted. Sprinkle fresh basil over the top before serving and enjoy!
I usually serve this dish with a tossed salad. Delicious!