Herb Crusted Chicken with Tomato Cream Sauce

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 35 minutes

Składniki

2 large chicken breasts

1/2 cup Italian bread crumbs

1 TBS Italian seasoning

1 tsp garlic salt

1 egg

2 TBS milk

3 TBS butter

1 TBS minced garlic

1/2 cup chicken broth

1 cup diced tomatoes

1 cup heavy cream

1/2 cup shredded Parmesan cheese

1 TBS Italian seasoning

1/2 tsp salt (to taste)

1/4 tsp black pepper (to taste)

Wskazówki

For the Herb Crusted Chicken:

Cut each chicken breast in half to thin them out, and pound each chicken breast to about 1/2 inch thick.

Add the bread crumbs, Italian seasonings and garlic salt to a small shallow bowl. And stir them together

Whisk together the egg and milk in another bowl.

Add the butter to a large saute pan, and heat it over medium heat.

Dip the chicken into the egg mixture and then into bread crumb mixture, to coat it completely.

Add the chicken breast pieces to the butter in the pan to cook.

Cook each piece for about 5 minutes on each side, flipping after the bottom side is golden and crispy. Cook until an internal temperature of 165 F is reaches. Set the chicken aside when done.

For the Tomato Cream Sauce:

Add garlic into the skillet and saute for about 30 seconds.

Add chicken broth into the pan and bring to a boil. Stir occasionally and scrape off the browned parts from the bottom of the pan, into the sauce.

Mix in the diced tomatoes and heavy cream, and bring to a boil. Boil it for about 1 minute.

Reduce the heat to low and stir in the Parmesan cheese, Italian seasonings, salt and pepper.

Continue to stir the sauce, and let it cook until hot throughout, and it starts to thicken.

Serve the sauce over the chicken. Serve over pasta if desired.

Sprinkle fresh parsley or basil over the top, if desired.

Wartości Odżywcze

• Kalorie: 562 kcal
• Tłuszcz Całkowity: 39 g
• Tłuszcz Nasycony: 23 g
• Tłuszcz Nienasycony: 13 g
• Tłuszcz Trans: 1 g
• Cholesterol: 229 mg
• Sód: 1335 mg
• Węglowodany Całkowite: 18 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 35 g