Ingredients: |
Ingredients: 16 melba toasts
4 boneless, skinless chicken breasts
1 egg
2 tbsp (25mL) grated Parmesan cheese
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper
1 tbsp(15 ml) vegetable oil
Tomato Dipping Sauce:
1 can (14 oz/398 ml) tomatoes
1/4 cup (50 ml) tomato paste
2 green onions, chopped
1 tsp (5 ml) dried basil
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper
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Directions: |
Directions:Tomato Dipping Sauce:
-Open can of tomatoes and pour in to saucepan
-Using potato masher, break up tomatoes to small pieces
-Add tomato paste, green onions, basil, salt & pepper; bring to a boil over high heat
- Reduce heat to medium-low; simmer, stirring every few minutes with wooden spoon, until think enough to mound on spoon (about 20 minutes)
*Make ahead: let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 2 days
- Meanwhile, put melba toast in resealable plastic bag and close
- Use a rolling pin or the bottom of a pot to crush the toast inside the bag
- With a chef's knife, cut chicken lengthwise in to 1 inch (2.5 cm) thick strips
- Break egg in to shallow dish; using fork, beat until foamy
- In another shallow dish, stir together melba toast crumbs, Parmesan cheese, oregano, salt & pepper
- Dip chicken strips in to egg, letting excess drip off; dip in to crumb mixture, turning to coat all sides
*Make ahead: refrigerate, layered between waxed paper in airtight container for up to 24 hours (or freeze up to 2 weeks. Bake from frozen by adding 5 minutes to baking time)
- Arrange on greased baking sheets; drizzle with butter
- Bake in 425ºF (220ºC) oven about 15 minutes or until golden, crispy and no longer pink inside
- Serve with Tomato Dipping Sauce |
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