Recipe by Lori Mama
I had to use up some Roma tomatoes from my plants, along with the basil, so did a bit of an experiment. Turned out pretty good, according to my husband anyway. LoL! You can prepare the tomato sauce in advance. Cook time does not include the time it takes to make the sauce. If you don't have a non stick skillet with an oven going handle, you can wrap the handle securely with aluminum foil so no part of the handle is visible. Works like a charm. Or a non stick baking dish will work too.
Top Review by I'mPat
Yes very tasty and the end result was very enjoyable but I had a few issues in that the garlic was burnt and could not be incorporated into the dish so would suggest leaving whole and in skin and then squeezing out the sweet garlic flesh to incorporate into the recipe and for personal tastes would skin the tomatoes before chopping up. I used 4 halved chicken breasts tenderloins removed (weighed about 250 grams each with tenderloins - I froze them for later use) so did not halve them and proceeded with recipe from there and the timing was spot on and the chicken was cooked and just moist (maybe 2 minutes less would have been perfection but hard to gauge) but still very enjoyable. For the cheese never heard of friuliano cheese and could not source at our gourmet deli and could not use the parmesan as my lot would not eat it if was cook though I love it so used a very sharp aged cheddar finely sliced and the DH declared before he staring eating he would more than like scrape the topping of but he ate his way through it though thought it needed something (the garlic I think). Thank you Lori Mama will make again but roast the garlic in skin and remove the skin from the tomatoes before chopping them up with the garlic pulp. Made forhttp://4foodfriendsandfun.yuku.com/ cooking games.
- 2 large skinless boneless, chicken breasts
- 1 cup panko breadcrumbs
- 1 large egg, beaten
- 1⁄4 cup flour
- 1 teaspoon mrs. dash herb and garlic seasoning
- 2 tablespoons oil
- 6 large roma tomatoes, skins removed, cut in half lengthwise
- 4 garlic cloves, halved lengthwise
- salt and pepper
- 2 tablespoons chopped fresh basil leaves
- 4 slices friulano cheese
- 1⁄2 cup freshly grated parmesan cheese
Directions See How It's Made
- For the tomatoes:.
- Preheat the oven to 475.
- On a non stick baking sheet, place the prepared tomatoes, cut side up.
- Season with salt and pepper.
- Sprinkle the garlic pieces among the tomatoes.
- Roast 40 minutes.
- Cool slightly.
- Remove to cutting board and chop finely.
- Drain in a sieve for 15 minutes.
- Place in a bowl, add the basil and mix.
- Taste for seasoning and set aside.
- For chicken:.
- Lower the oven to 375.
- Prepare 3 pie plates, one with the flour (add the seasoning), one with egg (add a touch of water) and one with the Panko.
- Take the chicken, remove the tenderloin pieces and cut the large portions into 2 equal pieces horizontally.
- You should end up with 4 portions.
- Take one piece at a time and dip into the flour, coating each side, then in the egg wash, both sides and finally in the Panko, both sides. Do the same with the tenderloins.
- Set aside on a plate.
- In a non stick, oven going, large skillet, heat the oil over medium high heat.
- Saute the chicken pieces, on one side, in the hot oil, for approximately 5 minutes. Turn chicken over and place the pan into the oven. Bake 20 minutes.
- Remove the pan (careful, the handle will be hot!) and divide the tomato sauce equally on top of the larger chicken portions. Tenderloins are the cooks treat.
- Put a slice of cheese on each piece and sprinkle the Parmesan over top. Return to the oven and continue to bake until cheese has melted.
- Serve hot.