Breaded & Stuffed Chicken with a Red Wine Tomato Sauce
For the Chicken:
2 Chicken Breasts
1/2 C. Shredded Mozzarella Cheese
1 C. Panko Breading
1 Tsp. Oregano, Dried
1 Tsp. Rosemary, Dried
1 Tsp. Thyme, Dried
1 Egg, Beaten
2 Tbsp. Olive Oil
Preheat oven to 350 degrees. Make slits in each chicken breast and stuff with mozarella cheese. Mix together panko, oregano, rosemary and thyme and place on plate or piece of wax paper. Take each chicken breast and dip in beaten egg, then coat each side in panko mixture. Heat olive oil in medium sized pan on medium heat. Place chicken breasts in pan and brown on each side, about 4 minutes.
For the Red Wine Tomato Sauce:
4 Tbsp. Olive Oil
3 Garlic Cloves, Minced
1/4 C. White Onion, Chopped
1 C. Tomatoes, Chopped
1/2 Red Bell Pepper, Chopped
2 C. Red Wine (I prefer Cabernet Sauvignon)
2 Tbsp. Butter
1 Tsp. Salt
1 Tsp. Black Pepper
1/2 Tbsp. Sugar
1 1/2 Tsp. Fresh Rosemary
1 Tsp. Fresh Basil, Chopped
1 1/2 Tsp. Oregano, Dried
1 Tsp. Marjoram
Heat olive oil in medium sized pot on med-low heat. Add garlic and onion and cook until onions are clear, about 5 minutes. Make sure not to burn. Add tomatoes and bell peppers, mix well and let simmer for another 5 minutes. Add red wine, increase heat to medium high and let reduce for 15 minutes. Add butter, salt and pepper and stir until butter has completely melted in the sauce. Reduce heat to low, add sugar, rosemary, basil, oregano and marjoram, cover and simmer for 20 minutes. Serve over breaded chicken.
Served with garlic basil gnocchi.
2 Chicken Breasts
1/2 C. Shredded Mozzarella Cheese
1 C. Panko Breading
1 Tsp. Oregano, Dried
1 Tsp. Rosemary, Dried
1 Tsp. Thyme, Dried
1 Egg, Beaten
2 Tbsp. Olive Oil
Preheat oven to 350 degrees. Make slits in each chicken breast and stuff with mozarella cheese. Mix together panko, oregano, rosemary and thyme and place on plate or piece of wax paper. Take each chicken breast and dip in beaten egg, then coat each side in panko mixture. Heat olive oil in medium sized pan on medium heat. Place chicken breasts in pan and brown on each side, about 4 minutes.
For the Red Wine Tomato Sauce:
4 Tbsp. Olive Oil
3 Garlic Cloves, Minced
1/4 C. White Onion, Chopped
1 C. Tomatoes, Chopped
1/2 Red Bell Pepper, Chopped
2 C. Red Wine (I prefer Cabernet Sauvignon)
2 Tbsp. Butter
1 Tsp. Salt
1 Tsp. Black Pepper
1/2 Tbsp. Sugar
1 1/2 Tsp. Fresh Rosemary
1 Tsp. Fresh Basil, Chopped
1 1/2 Tsp. Oregano, Dried
1 Tsp. Marjoram
Heat olive oil in medium sized pot on med-low heat. Add garlic and onion and cook until onions are clear, about 5 minutes. Make sure not to burn. Add tomatoes and bell peppers, mix well and let simmer for another 5 minutes. Add red wine, increase heat to medium high and let reduce for 15 minutes. Add butter, salt and pepper and stir until butter has completely melted in the sauce. Reduce heat to low, add sugar, rosemary, basil, oregano and marjoram, cover and simmer for 20 minutes. Serve over breaded chicken.
Served with garlic basil gnocchi.
