Skip to Content
A message to our customers on COVID-19 Read More
Level
very easy
Prep Time
15 min
Total Time
60 min
Serves
4

Ingredients

1 cup
all-purpose flour
250 mL
1 tsp
salt
5 mL
½ tsp
pepper
2 mL
2
eggs
½ cup
milk
125 mL
1 ½ cups
Italian-style seasoned breadcrumbs
375 mL
¼ cup
grated Parmesan cheese
60 mL
½ tsp (2 mL) dried or 1 tsp (5 mL) finely chopped fresh oregano
4
boneless, skinless chicken breasts (7 oz/200 g each)
¼ cup
Sensations by Compliments Extra Virgin 100% Olive Oil, divided
60 mL
1
carrot, finely diced
1
onion, finely diced
5
cloves garlic, minced
1 can
Compliments Diced Tomatoes
796 mL
1 tsp
sugar
5 mL
¼ cup
coarsely chopped fresh basil
60 mL
¼ cup
coarsely chopped fresh parsley
60 mL
4 slices
Sensations by Compliments Provolone Cheese

Directions

Step 1
Preheat oven to 180˚C (350˚F). Line a baking sheet with parchment paper. In a bowl, mix flour, salt and pepper. In a second bowl, fork-beat eggs and milk. In a third bowl, mix breadcrumbs, Parmesan and oregano. Dip all sides of chicken breasts in the flour mixture; shaking off excess. Roll in egg mixture to moisten flour coating; letting excess egg drip off. Dredge in breadcrumb mixture; coating all sides.
Step 2
Drizzle 2 tbsp (30 mL) olive oil on lined baking sheet; place chicken breasts overtop. Bake 10 min. Flip over; bake another 10 min., until breading is golden and internal temperature of chicken reaches 74˚C (165˚F). Remove from oven (but keep oven on).
Step 3
Meanwhile, in a saucepan, heat rest of oil on medium-low heat. Stir in carrot, onion and garlic; cook to soften but do not brown. Stir in tomatoes and sugar. Lower heat to a gentle simmer; cook until sauce has thickened, about 15 min. Stir in basil and parsley. Season with salt and pepper, if desired.
Step 4
Spoon about ¼ cup (60 mL) tomato sauce on top of each chicken breast; top with a slice of provolone. Bake another 5 min., or until cheese is melted. Serve with Caesar Salad, if desired.

Rate

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
750
Fat:
29
Saturated Fat:
9
Carbs:
55
Fibre:
3
Sugar:
11
Cholesterol:
225 mg
Protein:
68
Sodium:
1600 mg
Potassium:
0