Chicken breasts with cheese

Votes: 1

Time: 1 hour 15 minutes
Complexity: average
Servings: 4

Bobby Flay guarantees that chicken breasts cooked according to this recipe will be crispy on the outside but tender on the inside. The cooking process consists of two parts: first, he pan-fries the chicken until golden brown, then bakes it in the oven with the sauce and cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 beaten chicken breast fillets
Salt and freshly ground black pepper
2 cups flour, with salt and pepper
4 large eggs, beaten with 2 tablespoons water, seasoned with salt and pepper
2 tbsp. Panko breadcrumbs (Japanese breading mixture)
1 cup vegetable oil or pure olive oil
Tomato sauce, see recipe below
450 g fresh mozzarella cheese, thinly sliced
1/4 cup freshly grated Parmesan cheese
Fresh basil or parsley leaves, for garnish

Tomato sauce:

2 tbsp. l. olive oil
1 large onion, finely chopped
4 cloves garlic, crushed with a little salt
2 cans (800g each) of canned whole plum tomatoes in their own juice, chopped in a blender
1 can (450 g) of canned chopped tomatoes in their own juice
1 small jar of tomato paste
1 bay leaf
1 small bunch of parsley
1 Cubano chili pepper, chopped
Salt and freshly ground pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, flour, eggs, panko breadcrumbs, mozzarella cheese, Parmesan cheese, basil, parsley, onions, garlic, tomatoes, tomato paste, bay leaf, chili pepper

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Season both sides of the chicken breasts with salt and pepper. Dredge each breast in flour and shake off any excess. Dip each breast in egg and shake off any excess, then coat both sides in breadcrumbs.

Divide the oil between two large skillets and heat them over high heat. Place two chicken breasts in each skillet and cook until golden brown on both sides, about 2 minutes per side. Transfer them to a baking sheet and top each breast with tomato sauce, a few slices of mozzarella cheese, salt and pepper, and 1 tablespoon of Parmesan cheese. Bake the breasts in the oven until the meat is cooked through and the cheese is melted, about 5-7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tomato sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the tomato puree with its juice, crushed tomatoes, tomato paste, 1 cup of water, bay leaf, parsley, and Cubano pepper and bring to a boil. Season the sauce to taste with salt and pepper. Reduce the heat and simmer until the mixture thickens, about 30 minutes.

Categories:

recipe / Main courses / Bird / European cuisine / Bobby Flay

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