I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!
Ingredients
- butter: 1 Tbsp
- garlic: 1 tsp (minced)
- onion: 0.33333 cup (minced)
- tomatoes with juice: 1 can (14.5 ounce can, diced)
- sugar: 0.5 tsp
- heavy cream: 0.25 cup
- salt and pepper: (to taste)
- fine dry bread crumbs: 0.33333 cup
- freshly grated Parmesan cheese: 2 Tbsp
- oregano: 0.5 tsp (dried)
- egg: 1 piece (beaten)
- milk: 2 Tbsp
- skinless, boneless chicken breast halves: 3 piece (5 ounce)
- olive oil: 3 Tbsp
- mozzarella cheese: 0.75 cup (shredded)
- freshly grated Parmesan cheese: 1 Tbsp
Metric Conversion
Stages of cooking
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Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
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Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
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Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
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To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
