Toasty Parmesan Crumbed Chicken Breast
Today’s recipe for Toasty Parmesan Crumbed Chicken Breast is quick, easy, and super tasty. Again, the infusion is added to the pasta or the sauce and not the protein of the dish. This is simply to preserve your infusion. Cooking the infused olive oil at high heat for an extended period can decrease and even change the effects that you might be used to.
Let us jump right in.
Time: 20 minutes
Difficulty: Medium
Yield: 2 portions
Ingredients:
2 boneless and skinless chicken breasts
½ cup breadcrumbs
½ cup flour
½ cup finely grated parmesan cheese
2 portions of cooked tagliatelle pasta
2 Tbsp. canna oil
14 oz. chopped tomatoes
1 Tbsp. chicken stock granules
½ cup water
Pinch of Italian herbs
Salt and pepper to taste
2 beaten eggs
1 chopped onion
1 clove garlic minced
2 Tbsp. Worcestershire sauce
Method:
In a pot over medium heat, add some cooking oil and allow it to heat up.
Add the onions and garlic to the pot and cook until the onions soften and become translucent.
Add in the stock and cook them for 20 seconds, mixing it with the onions.
Add the Worcestershire sauce after a few seconds, add in the tomatoes.
Add in the water. (I wash out the can with the water first)
Mix well while scraping the bottom of the pot to dissolve all the sticky bits.
Once the sauce begins to boil, turn it down to a simmer.
Add the herbs but do not season it yet.
Cook the sauce until it is thickened enough to coat a spoon.
Add the herbs and adjust the seasoning if required.
Add the cannaoil and stir through.
Set it aside.
For the chicken
Preheat your oven to 256ﹾF.
Dust the chicken with flour to coat it evenly in a thin layer.
Mix the eggs in a bowl until an even color is achieved.
Dip the breasts into the egg and coat all surfaces.
Mix the breadcrumbs and parmesan cheese together.
Coat the chicken breasts in the parmesan cheese and breadcrumbs and set aside.
Heat a frying pan over medium heat.
Add a little cooking oil and a tablespoon of butter and allow it to heat up.
Cook the chicken breast without turning it until the side is golden brown.
Turn the breasts over and cook the other side until golden brown.
Place the chicken breasts into the oven until cooked through. About 5 to 10 minutes.
Heat the sauce gently and once it begins to simmer add the paste and mix until all heated through.
Slice the chicken breasts and arrange on top of the pasta.
Enjoy.
