Italian Chicken Breasts
6 servings
30 minutes
Italian chicken breasts embody Mediterranean flavor infused with the warmth of sunny Italy. The dish originated as a variation of the famous 'Chicken Parmesan' and quickly became popular among lovers of rich flavors. Tender chicken fillet fried to a crispy golden crust is topped with aromatic tomato sauce that harmoniously blends the sweetness of tomatoes, the spiciness of garlic, and the sharpness of oregano. Baked under a melting layer of cheese with fresh basil added, it acquires a pronounced taste that pairs wonderfully with a light Italian side dish—pasta or grilled vegetables. This dish not only delights the palate but also fills the atmosphere with coziness and celebration, turning an ordinary dinner into a gastronomic journey to Italy.
1
Grate the onion and put it in a deep pot
- Onion: 0.5 piece
2
Add olive oil and heat on medium for 2-3 minutes
- Olive oil: 2 tablespoons
3
Crush the garlic and add it to the onion, sauté for another 1-2 minutes.
- Garlic: 2 cloves
4
Add tomato puree, oregano, salt, and sugar, mix, bring to a boil, reduce heat, and simmer for 10-12 minutes uncovered, then remove from heat and set aside.
- Tomato puree: 800 g
- Oregano: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: to taste
5
Pound and salt the chicken breasts
- Chicken breast: 4 pieces
- Salt: to taste
6
Preheat the oven to 200 degrees
7
Whisk the eggs with a pinch of salt in a separate bowl, and mix the breadcrumbs and grated cheese in another bowl.
- Chicken egg: 2 pieces
- Salt: to taste
- Breadcrumbs: 50 g
- Cheese: 220 g
8
Pour oil into the pan for frying
- Olive oil: 2 tablespoons
9
Dip the breasts in egg, then in breadcrumbs, and fry in a pan until golden brown.
- Chicken breast: 4 pieces
- Chicken egg: 2 pieces
- Breadcrumbs: 50 g
10
Prepare a form for locking, pour half of the prepared sauce on the bottom, place the breasts, and pour the remaining sauce over them.
- Tomato puree: 800 g
11
Sprinkle chopped basil on top and arrange the sliced cheese.
- Basil: 8 stems
- Cheese: 220 g
12
Bake for 20–25 minutes
