Ingredients Jump to Instructions ↓

  1. 4 Skinless, boneless chicken -breast (1 1/2 Lb) Salt to taste, if desired Freshly ground black pepper

  2. 2 Eggs

  3. 1 tb Finely chopped fresh -rosemary (or 1/2 Tbl dried)

  4. 2 tb Water

  5. 1/2c Flour

  6. 2 tb Butter TOMATO SAUCE:

  7. 2 c Canned tomatoes, preferably -imported

  8. 2 tb Olive oil

  9. 1/2c Finely chopped onion

  10. 1 ts Finely minced garlic

Instructions Jump to Ingredients ↑

  1. + Directions : Salt and freshly ground pepper to taste Tomato Sauce: Blend the tomatoes thoroughly in a food processor or blender. Heat the oil in a saucepan; add the onion and garlic. Cook briefly, stirring. Add the tomatoes and seasonings and bring to a boil. Simmer for about 20 minutes. Split the chicken breasts down the center. Trim off and discard fat and membranes. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper. Crack the eggs into a mixing bowl and add the rosemary, water, salt, and pepper. Beat well. Coat the chicken pieces with the flour and shake off the excess. Heat the oil and butter in a large, heavy skillet. As the oil heats, dip the chicken pieces in the egg mixture. Coat well and allow the excess to drip off. When the oil and butter are hot add half of the chicken pieces and cook over medium heat for about 3 minutes on one side, until golden brown. Turn the chicken and continue cooking about for 2 minutes on the second side. The total cooking time for each piece should be 5 to 6 minutes. Remove the cooked chicken to a warm platter and cook the remaining pieces. Serve the chicken hot with the tomato sauce on the side. Yield: 4 servings. [ Pierre Franey in a newspaper article (March 1985) ] Posted by Fred Peters.


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