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Serves: 4

1/2 cup (125 mL) bot­tled tomato pas­sata

1/4 cup (60 mL) dry Ital­ian bread crumbs

1 lb (454 g) bone­less, skin­less chicken breasts, about 2

2 tbsp (30 mL) but­ter, di­vided

1 clove gar­lic, minced

2 tbsp (30 mL) all-pur­pose flour

1 cup (250 mL) milk

1/2 cup (125 mL) shred­ded moz­zarella

1/2 cup (125 mL) grated Parme­san

2 tbsp (30 mL) chopped fresh basil (op­tional)

4 small Ital­ian buns (op­tional)

1. Pre­heat oven to 400 F (205 C). Spread pas­sata over base of a 9-by-13-inch (3 L) casse­role dish. Place bread crumbs on a plate.

2. Hor­i­zon­tally slice chicken breasts in half to form 4 cut­lets. Press both sides of each cut­let into bread crumbs to coat. Set aside. Melt 1 tbsp (15 mL) but­ter in a large non-stick fry­ing pan. Add chicken, cook­ing un­til golden brown on each side for 2 to 4 min­utes (chicken will not be cooked through). Place in casse­role dish.

3. Wipe pan clean. Melt re­main­ing 1 tbsp (15 mL) but­ter in the clean pan. Add gar­lic; cook for 1 minute. Whisk in flour, then milk un­til blended. Bring to a boil, whisk­ing un­til bub­bly and thick­ened, about 2 to 3 min­utes. Re­move from heat and stir in moz­zarella.

4. Driz­zle moz­zarella sauce over chicken. Sprin­kle with Parme­san. Bake for 15 min­utes. Sprin­kle with basil. Serve as is, or place chicken and some sauce in buns.

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