Chicken breasts with cheese in a frying pan
Votes: 9
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 329, total fat 14 G., saturated fats G., proteins 26 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 329, total fat 14 G., saturated fats G., proteins 26 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.
Save time in the kitchen during cooking and cleaning up afterward by making a garlic-tomato sauce and juicy chicken breasts in one pan. Finish cooking this dish in the oven under the broiler to melt the 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.
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:
- 2 skinless, boneless chicken breasts (about 250g each)
- 20cm loaf of yesterday's baguette (about 110g)
- 2 tbsp. l. olive oil
- 1/4 tbsp. grated parmesan cheese
- 1/4 cup plus 2 tablespoons finely chopped fresh basil
- Table salt and freshly ground pepper
- 450 gr. tomato puree
- 1 small clove of garlic, minced
- 1/4 teaspoon hot red pepper flakes
- 0.5 tbsp. grated mozzarella cheese
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Cooking the dish according to the recipe:
- Cut the chicken breasts in half horizontally to make 4 thin slices. Cover with two pieces of plastic wrap and pound the meat with a mallet or a heavy skillet until the pieces are less than 1 cm thick.
- Using a serrated knife, cut the crust off the bread, then cut the crumb into cubes. Add the bread cubes to a food processor, adding a few at a time, until you have coarse crumbs (you'll get about 1 1/4 cups of bread crumbs).
- In a large ovenproof nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the breadcrumbs and cook, stirring, until golden brown and crisp, about 3 minutes. Add 2 tablespoons Parmesan cheese and continue cooking, stirring, until the cheese melts, about 1 minute more. Transfer the mixture to a bowl and stir in 2 tablespoons basil; set the mixture aside. Preheat the oven.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Season the chicken breasts with 1/4 teaspoon salt and pepper to taste; add the chicken to the skillet (searing in batches if necessary) and cook until golden brown and cooked through, 2-3 minutes per side. Transfer the chicken breasts to a plate.
- Place the tomato puree in the same pan, then rinse the jar with 1 cup of water and add the liquid. Add the garlic, red pepper flakes, and 1 tablespoon of Parmesan cheese; reduce the heat to medium and cook, stirring, until the sauce thickens slightly, about 10 minutes. Stir in the remaining 1/4 cup of basil and season with salt and pepper.
- Return the chicken to the skillet, then pour the sauce over it. Top with the remaining 1 tablespoon of Parmesan cheese and most of the bread crumbs. Sprinkle with mozzarella cheese and the remaining breadcrumbs. Broil the chicken breasts in the oven until the cheese is melted, 1-2 minutes.
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