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CHICKEN BREASTS WITH TOMATO SAUCE

Category:    Chicken, Sauces
Yield: 4 servings
 
      4    Skinless, boneless chicken          2 tb Olive oil
           -breast (1 1/2 Lb)                  2 tb Butter
           Salt to taste, if desired                TOMATO SAUCE:
           Freshly ground black pepper         2 c  Canned tomatoes, preferably
      2    Eggs                                     -imported
      1 tb Finely chopped fresh                2 tb Olive oil
           -rosemary (or 1/2 Tbl dried)      1/2 c  Finely chopped onion
      2 tb Water                               1 ts Finely minced garlic
    1/2 c  Flour                          
 
  Salt and freshly ground pepper to taste
  
  Tomato Sauce:  Blend the tomatoes thoroughly in a food processor or
  blender.  Heat the oil in a saucepan; add the onion and garlic.  Cook
  briefly, stirring.  Add the tomatoes and seasonings and bring to a boil.
  Simmer for about 20 minutes.
  
  Split the chicken breasts down the center.  Trim off and discard fat and
  membranes.  Pound each chicken breast half lightly with a flat mallet.
  Sprinkle with salt and pepper.
  
  Crack the eggs into a mixing bowl and add the rosemary, water, salt, and
  pepper.  Beat well.  Coat the chicken pieces with the flour and shake off
  the excess.  Heat the oil and butter in a large, heavy skillet.  As the oil
  heats, dip the chicken pieces in the egg mixture.  Coat well and allow the
  excess to drip off.
  
  When the oil and butter are hot add half of the chicken pieces and cook
  over medium heat for about 3 minutes on one side, until golden brown. Turn
  the chicken and continue cooking about for 2 minutes on the second side.
  The total cooking time for each piece should be 5 to 6 minutes. Remove the
  cooked chicken to a warm platter and cook the remaining pieces.
  
  Serve the chicken hot with the tomato sauce on the side.
  
  Yield: 4 servings.
  

 

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