Chicken breast
Wax paper
Italian Bread Crumbs
Olive oil
Eggs
Milk
Parmesan or mozzarella cheese
Fresh tomatoes
1 whole onion
Tomato paste
Tomato sauce
Salt (optional)
fresh parsley
Tomato sauce- Prepare ahead:
Grind together fresh tomatoes + onion, cook until all the water almost dried out.
Heat pot first and add olive oil. Wait for the oil to heat up. Sautéed fresh onions, add can tomato sauce, let water dry and add can tomato paste until all the water is out, then add the fresh grinned tomatoes + onion. Cook for another 5 minutes. Add salt for taste and stir sauce together.
Remove all poultry skin with the Poultry Skinner Tool (PST). Pound boneless chicken breast between wax paper until flattened.
Pass through egg and milk mixture and then through Italian bread crumbs. Heat ¼ cup olive oil on skillet to medium heat, brown breaded chicken breast on both sides and then place in baking dish.
Add Tomato sauce over chicken breasts in baking dish. Cover with foil and bake in 350°F oven for 30-45 minutes. Remove foil and place a slice of Parmesan or mozzarella cheese on each chicken breast. Return to oven for 5 minutes. Garnish with fresh parsley
Best served over any entre’ of choice (Rice or pasta) or atop of any vegetable of choice.