4 boneless, skinless chicken breasts
1 28 oz. can stewed tomatoes, drained
1 T. + 1 t. Italian herb mix
2 cloves garlic, sliced
1 egg, lightly beaten
1⁄2 c. milk
1 c. panko bread crumbs
Salt & pepper to taste
1 c. grated mozzarella cheese
1⁄2 c. grated Parmesan cheese
2 T. fresh basil leaves, cut in strips (optional)
Preheat oven to 350 degrees.
Combine the tomatoes, 1 T. herb mix and garlic. Pour into the bottom of a 9x13 baking pan.
In a shallow bowl, combine the egg and milk. In a pie pan, combine the panko and remaining herb mix.
Dip the chicken breasts in the egg mixture and then dredge in the bread crumbs, coating both sides evenly. Place the chicken on top of the sauce in the baking pan; season with salt & pepper. Sprinkle with the cheeses.
Bake for 30-40 minutes or until the chicken is cooked through. Garnish with basil leaves if desired.
Serve over pasta.
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